✦ LIBER ✦

Effects of low temperature blanching on texture, microstructure and rehydration capacity of carrots

✍ Scribed by Neus Sanjuán; Isabel Hernando; M Angeles Lluch; Antonio Mulet

Publisher: John Wiley and Sons
Year: 2005
Tongue: English
Weight: 268 KB
Volume: 85
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2224

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of fermentation time on texture a

Effect of fermentation time on texture and microstructure of pickled carrots

✍ Empar Llorca; Ana Puig; Isabel Hernando; Ana Salvador; Susana M Fiszman; Ma Ange 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 490 KB

Changes in texture, microstructure and n

Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing

✍ 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

Viscosity and starch particle size effec

Viscosity and starch particle size effects on rehydration of freeze-dried carrots

✍ Alejandro Marabi; I Sam Saguy 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 187 KB

Effect of sulphur dioxide and blanching

Effect of sulphur dioxide and blanching on the stability of carotenoids of dehydrated carrot

✍ Ahmad K. Baloch; Kenneth A. Buckle; Ron A. Edwards 📂 Article 📅 1987 🏛 John Wiley and Sons 🌐 English ⚖ 470 KB 👁 1 views

Effects of blanching and freezing on the

Effects of blanching and freezing on the structure of carrots cells and their implications for food processing

✍ Préstamo, Guadalupe; Fuster, Carmen; Risueño, M Carmen 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 581 KB

Blanching and freezing e †ects are focused on the microscopic structure, whether the softening of frozen vegetables (carrots) is related to changes in pectic substances or to Ðrmness. Under light and electron microscopy, in the frozen raw samples, some cells were disrupted, producing cavities. The c

Effect of salting processes on chemical

Effect of salting processes on chemical composition, textural properties and microstructure of duck egg

✍ Thammarat Kaewmanee; Soottawat Benjakul; Wonnop Visessanguan 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 341 KB 👁 1 views

## Abstract **BACKGROUND:** Salted eggs have been produced in Thailand and consumed nationwide. Salted egg can be made by brining eggs in saturated saline or by coating the egg with soil paste mixed with salt. The achievement of salting is generally indicated by the textural development of egg yolk