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Changes in organoleptic attributes and physical properties of carrot during hydrothermal treatment

✍ Scribed by Julitta Borowska; Marta Kowalska; Ryszard Zadernowski; Agnieszka Szajdek; Katarzyna Majewska

Publisher
Springer
Year
2004
Tongue
English
Weight
170 KB
Volume
219
Category
Article
ISSN
0044-3026

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Changes in physicochemical properties and microstructure of dried squid during softening treatment
✍ Fumiko Konishi; Yoshiko Fukunaga; Chie Yoneda; Michiko Shimomura; Midori Kasai; πŸ“‚ Article πŸ“… 2003 πŸ› John Wiley and Sons 🌐 English βš– 291 KB

## Abstract Dried squid were prepared at 4 or 40 Β°C and softened first in water and then in alkaline solution. The physicochemical and structural changes in the dried squid during the softening treatment were examined. A significantly higher wet weight was observed for the 4 Β°C‐dried squid during t