Share

RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES. TECHNOLOGICAL ASPECTS.

Author(s) : SENESI E., BERTOLO G., MAESTRELLI A.

Type of article: Article

Summary

THE PAPER REPORTS THE RESULTS OF SOME BLANCHING EXPERIMENTS CONDUCTED ON CAULIFLOWER, BROCCOLI, TURNIP TOP, CARROT, GREEN BEAN AND ASPARAGUS WITH THE AIM OF DETERMINING THE OPTIMAL PARAMETERS OF THE TREATMENT. THESE RESULTS SHOW THAT IT IS NOT ALWAYS NECESSARY TO ACHIEVE A TOTAL INACTIVATION OF BOTH PEROXIDASE AND LIPOXYGENASE, FOR AN EXCESSIVE HEAT TREATMENT CAN CAUSE A NON-ENZYMATIC CATALYTIC ACTIVITY OCCURRENCE. AS REGARDS TURNIP TOP, CARROT AND GREEN BEANS, A GOOD STABILITY AND HIGH QUALITY CAN BE OBTAINED AFTER 12 MONTHS AT 253 K (-20 DEG C) WITH A PARTIAL INACTIVATION OF PEROXIDASE.

Details

  • Original title: RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES. TECHNOLOGICAL ASPECTS.
  • Record ID : 1990-2393
  • Languages: English
  • Source: Atti IVTPA - vol. 10
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (5)
See the source

Indexing