ShareROLE OF BLANCHING IN VEGETABLE PROCESSING.
Author(s) : KALRA C. L.
Type of article: Article, Review
Summary
BIBLIOGRAPHICAL REVIEW OF THE VARIOUS ASPECTS OF VEGETABLE BLANCHING: ENZYME INACTIVATION, REMOVAL OF CRUDE FLAVOURS, STABILIZATION OF COLOUR AND TEXTURE, REDUCTION OF MICROBIAL LOAD, ETC. THE VARIOUS BLANCHING TECHNOLOGIES, THEIR LIMITS AND THE NEGATIVE EFFECTS ON NUTRITIONAL VALUES OF VEGETABLES ARE DISCUSSED.
Details
- Original title: ROLE OF BLANCHING IN VEGETABLE PROCESSING.
- Record ID : 1992-1710
- Languages: English
- Source: Indian Food Packer - vol. 44 - n. 5
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Blanching; Organoleptic property; Nutritional value; Review; Vegetable; Enzyme; Freezing
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- Date : 1980
- Languages : English
- Source: J. Food Qual. - vol. 3 - n. 4
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- Author(s) : RIVA M., MASI P.
- Date : 1988
- Languages : English
- Source: In: Prog. Food Preserv. Process., Ceria - vol. 1
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- Author(s) : BAARDSETH P., NAESSET E.
- Date : 1989
- Languages : English
- Source: J. agric. Food Chem. - vol. 32 - n. 1
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- Author(s) : BAARDSETH P., SLINDE E.
- Date : 1983
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- Source: J. Sci. Food Agric. - vol. 34 - n. 11
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BLANCHIMENT ET QUALITE DES LEGUMES ET DES FRUIT...
- Author(s) : PHILIPPON J., ROUET-MAYER M. A.
- Date : 1984
- Languages : French
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 6
- Formats : PDF
View record