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Two-stage water blanching of asparagus.
Author(s) : GARROTE R. L., SILVA E. R., BERTONE R. A., RE R.
Type of article: Article, IJR article
Summary
Asparagus was blanched for different times at 76, 88 and 100 deg C, in order to study thermal inactivation of peroxidase in tips and stalks. A two-stage blanching method is also evaluated.
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Pages: 148-152
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Details
- Original title: Two-stage water blanching of asparagus.
- Record ID : 1995-3609
- Languages: English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 18 - n. 3
- Publication date: 1995/03
Links
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Indexing
- Themes: Vegetables
- Keywords: Blanching; Temperature; Asparagus; Peroxidase; Vegetable
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CHANGES IN PEROXIDASE ACTIVITY, HEXANAL, ASCORB...
- Author(s) : GANTHAVORN C., POWERS J. R.
- Date : 1988
- Languages : English
- Source: Ital. J. Food Sci. - vol. 53 - n. 5
View record
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NEW ASPECTS OF HEAT INACTIVATION IN VEGETABLES ...
- Author(s) : PIZZOCARO F.
- Date : 1989
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 28 - n. 270
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RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES...
- Author(s) : SENESI E., BERTOLO G., MAESTRELLI A.
- Date : 1987
- Languages : English
- Source: Atti IVTPA - vol. 10
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PEROXIDASE ACTIVITY IN CAULIFLOWER AS AFFECTED ...
- Author(s) : RACZ E., PUKSZLER Z.
- Date : 1988
- Languages : Hungarian
- Source: Hütöipar - vol. 34 - n. 1
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RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES...
- Author(s) : SENESI E., BERTOLO G., MAESTRELLI A.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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