Wird geladen...
Effects of microwave blanching conditions on the quality of green asparagus (Asparagus officinalis L.) butt segment
Blanching is a pretreatment method that is often applied in fruit and vegetable processing to inhibit enzyme activity and reduce loss of food quality. It was recently discovered that well‐controlled microwave volumetric heating could improve the blanching efficiency and retain nutritional and sensor...
Gespeichert in:
| Veröffentlicht in: | Food Sci Nutr |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
John Wiley and Sons Inc.
2019
|
| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6848841/ https://ncbi.nlm.nih.gov/pubmed/31763001 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1199 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|