ShareTexture of blanched and frozen asparagus.
Author(s) : SANCHEZ M. T., HERMIDA J. R., CANO G., TORRALBO F.
Type of article: Article
Summary
Asparagus was blanched under different conditions (immersion in boiling water, oven-drying, microwave) then stored at -20 deg C for 2, 6 or 12 months. Texture, fibrosity and raw fibre contents of asparagus were studied. The analysis suggests that no non-enzymic lignification occurs during storage at -20 deg C.
Details
- Original title: Texture of blanched and frozen asparagus.
- Record ID : 1996-1657
- Languages: English
- Source: Acta Alimentaria - vol. 33 - n. 261
- Publication date: 1995
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