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...

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Bibliografiske detaljer
Udgivet i:Food Sci Nutr
Main Authors: Nguyen, Thi Van Linh, Tran, Thi Yen Nhi, Lam, Duc Tri, Bach, Long Giang, Nguyen, Duy Chinh
Format: Artigo
Sprog:Inglês
Udgivet: John Wiley and Sons Inc. 2019
Fag:
Original Research
Online adgang: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
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