ShareSIGNIFICANCE AND FUNCTION OF THE BLANCHING PROCESS FOR FREEZING FRUIT AND VEGETABLES.
[In German. / En allemand.]
Author(s) : BUHLER K. D., GIERSCHNER K.
Type of article: Article
Summary
EVALUATION OF THE ADVANTAGES (INACTIVATION OF ENZYMES AND MICROORGANISMS, CHANGES IN THE TISSUE STRUCTURE) AND DISADVANTAGES (LOSSES IN NUTRITIVE ELEMENTS AND IN FLAVOUR COMPOUNDS) OF THE BLANCHING PROCESS FOR FRUIT AND VEGETABLES. COMPARISON BETWEEN WATER, VAPOUR AND MICROWAVE TREATMENTS AND A DESCRIPTION OF NEW INSTALLATIONS. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-250678.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1990-1073
- Languages: German
- Source: Ind. Obst- Gemüseverwert. - vol. 74 - n. 5-6
- Publication date: 1989
Links
See the source
Indexing
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Themes:
Food engineering;
Fruit;
Vegetables - Keywords: Microwave; Blanching; Vapour; Process; Vegetable; Freezing; Fruit
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- Author(s) : BAYSAL T., YURDAGEL U., URAL A.
- Date : 1994/06/08
- Languages : English
- Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
- Formats : PDF
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