The quality of five vegetables, blanched using either microwave or hot water methods currently recommended to the American consumer, was examined after one, two, four, and six months of frozen storage. The vegetables were analyzed for residual peroxidase activity immediately after blanching. Storage ...
来源期刊 Korean Journal of Food and Cookery Science 研究点推荐 Blanching Time Blanching Water Power Settings Microwave Blanched Vegetables Minerals Retention 引用走势 2015 被引量:5 0关于我们 百度学术集成海量学术资源,融合人工智能、深度学习、大数据分析等技术,为科研工作者提供全面快捷的学术服务。在这里...
Microwave blanching of vegetables. Blanching of vegetables for freezing: which indicator enzyme to choose Effect of blanching on the antioxidant properties of some tropical green leafy vegetables Blanching and long‐term freezing affect various bioactive compounds of vegetables in different ways ...
cook (vegetables) briefly 同义词:parboil 双语例句 You blanch almonds to remove their skins.你把杏仁焯一下,烫去表皮。 He blanched (with fear) at the sight of the snake.他看见蛇(吓得)脸色煞白。 He blanched with shock.他吓得脸都白了。 权威例句 Microwave blanching of vegetables.Blanching of ...
A process for blanching vegetables wherein the vegetables are subjected to a first blanching step for a period of from 1 to 30 seconds at a temperature from 90 DEG C. to 100 DEG C. in water or steam and then to a second blanching step for a period of from 1 to 60 minutes at a ...
D Sanchez-Hernandez,C Devece,JM Catala - 《Journal of Microwave Power & Electromangnetic Energy》 被引量: 0发表: 1999年 Thermal inactivation of mushroom polyphenoloxidase employing 2450 MHz microwave radiation. Browning reactions in fruits and vegetables are a serious problem for the food industry...
For example, in the case of spinach the leaves are washed with air to remove dirt, insects, etc., and washed with cold water. The vegetables are cleaned and may be peeled, sliced or diced, etc. The vegetable material is preferably subjected to microwave heating before heating with hot air...
Dabai (Canarium odontophyllum Miq.) is a fruit that is often eaten by first blanching in hot water to make the flesh creamier and softer, before it is served as a snack or side dish. In this study, Dabai fruit was blanched at different temperatures between 60 and 100 °C, with an in...
This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named "infrared dry-blanching" (IDB) ...
This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named 'infrared dry-blanching' (IDB) ...