ShareTHE INFLUENCE OF BLANCH AND FREEZING METHODS ON THE QUALITY OF SELECTED VEGETABLES.
Author(s) : DRAKE S., SPAYD S., THOMPSON J.
Type of article: Article
Summary
INFLUENCE OF BLANCHING WITH EITHER MICROWAVES OR WATER OR VAPOUR ON THE COLOUR, ASCORBIC ACID CONTENT, FLAVOUR, SHEAR STRENGTH AND ORGANOLEPTIC PROPERTIES OF ASPARAGUS, GREEN BEANS AND PEAS. DRIP LOSSES ARE SMALLER FOR QUICK-FROZEN VEGETABLES THAN FOR VEGETABLES FROZEN BY FORCED AIR. (Bull. bibliogr. CDIUPA, FR., 16, N.7-8, 1982/07-08, 62, 170018.
Details
- Original title: THE INFLUENCE OF BLANCH AND FREEZING METHODS ON THE QUALITY OF SELECTED VEGETABLES.
- Record ID : 1983-0990
- Languages: English
- Source: J. Food Qual. - vol. 4 - n. 4
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Vitamin C; Microwave; Blanching; Bean; Asparagus; Organoleptic property; Pea; Vegetable; Colour; Freezing
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