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Effect of Blanching in Water and Sugar Solutions on Texture and Microstructure of Sliced Carrots

✍ Scribed by Lilia Neri; Isabel Hernando Hernando; Isabel Pérez-Munuera; Giampiero Sacchetti; Paola Pittia

Book ID
111406650
Publisher
Institute of Food Technologists
Year
2010
Tongue
English
Weight
575 KB
Volume
76
Category
Article
ISSN
0022-1147

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✍ Kidmose, Ulla; Martens, Helle J 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 225 KB 👁 1 views

Thermal processing of vegetables has pronounced effects on the cell structure, often lowering the ®nal textural properties of the product. In order to investigate the effect of thermal processing on carrot, slices were subjected to different blanching and freezing treatments before frozen storage. M