ShareThe effect of carrot blanching and frozen carrot cooking on the carotenoid content and antioxidant activity.
Wplyw blanszowania marchwi i gotowania mrozonek na zmiany zawartosci karotenoidow i wlasciwosci antyoksydacyjne.
Author(s) : PUKSZTA T.
Type of article: Article
Details
- Original title: Wplyw blanszowania marchwi i gotowania mrozonek na zmiany zawartosci karotenoidow i wlasciwosci antyoksydacyjne.
- Record ID : 2008-2170
- Languages: Polish
- Source: Chlodnictwo - n. 6
- Publication date: 2008
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Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Thermal treatment; Carrot; Blanching; Frozen food; Vegetable; Expérimentation
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BLANCHING PROCESS FOR VEGETABLES PRIOR TO FREEZ...
- Author(s) : POSTOLSKI J.
- Date : 1985
- Languages : Polish
- Source: Chlodnictwo - vol. 20 - n. 2
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FRUIT AND VEGETABLE FREEZING FOR THE PRESERVATI...
- Author(s) : CAMARGO-NEVES-FILHO L. de
- Date : 1986/11
- Languages : Portuguese
- Source: Rev. ABRAVA - vol. 10 - n. 96
View record
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Thermal properties of frozen foods: vegetable f...
- Author(s) : PASQUALONE S., MASTANDREA N.
- Date : 1995/03
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 34 - n. 335
View record
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A vegetable washer-blancher-chiller.
- Author(s) : YAMADA K.
- Date : 1993/11
- Languages : Japanese
- Source: Refrigeration - vol. 68 - n. 793
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Mozliwosc zastosowania testow przyspieszonych w...
- Author(s) : PUKSZTA T.
- Date : 2008
- Languages : Polish
- Source: Chlodnictwo - n. 6
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