ShareSCALDING IN THE FOOD INDUSTRY.
[In Spanish. / En espagnol.]
Author(s) : MORELL CATALAYUD M. J.
Type of article: Article
Summary
ENUMERATION OF DIFFERENT BLANCHING SYSTEMS (HOT WATER, VAPOUR, GAS, MICROWAVE, FLUIDIZED BED) USED IN THE CANNING INDUSTRY FOR FROZEN AND DEHYDRATED PRODUCTS. THE AREAS OF UTILIZATION AND THE EFFECT ON TEXTURE AND QUALITY ARE CONSIDERED.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1992-0184
- Languages: Spanish
- Source: Acta Alimentaria - vol. 28 - n. 220
- Publication date: 1991
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Freezing of foodstuffs - Keywords: Canning; Blanching; Texture; Organoleptic property; Vegetable; Freezing
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TEXTURE CHANGES OF DEEP-FROZEN GREEN BEANS: EFF...
- Author(s) : ROUWEN F. M., BIELIG H. J., EMSCHERMANN B.
- Date : 1981
- Languages : German
- Source: Ind. Obst- Gemüseverwert. - vol. 66 - n. 22
View record
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QUALITY OF QUICK-FROZEN CARROTS AS AFFECTED BY ...
- Author(s) : ZACKEL E., BALLA G.
- Date : 1985
- Languages : Hungarian
- Source: Hütöipar - vol. 31 - n. 1
View record
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STEPWISE BLANCHING AND ITS IMPORTANCE IN FREEZI...
- Author(s) : PALA M.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
View record
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STUDY OF THE EFFECT OF THERMAL TREATMENTS BLANC...
- Author(s) : CANET PARRENO W.
- Date : 1981/06
- Languages : Spanish
- Source: Acta Alimentaria - vol. 18 - n. 123
View record
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CHANGES IN THE TEXTURE OF FROZEN CARROTS.
- Author(s) : ROUWEN F. M., BIELIG H. J., EMSCHERMANN B.
- Date : 1982
- Languages : German
- Source: Ind. Obst- Gemüseverwert. - vol. 67 - n. 1
View record