Effects of mild heating treatment on texture degradation and peroxidase inactivation of carrot under pasteurization conditions
Author:
Funder
Japan Society for the Promotion of Science(JSPS) KAKENHIJapan Society for the Promotion of Science(JSPS) KAKENHI
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
1. The effect of low temperature blanching on the texture of whole processed new potatoes;Abu-Ghannam;J. Food Eng.,2006
2. Thermal inactivation of peroxidase during blanching of butternut squash;Agüero;LWT - Food Sc. Technol.,2008
3. Effect of air-dehydration pretreatment before freezing on the electrical impedance characteristics and texture of carrots;Ando;J. Food Eng.,2016
4. Electrical impedance analysis of potato tissues during drying;Ando;J. Food Eng.,2014
5. Pulsed electric stimulated changes in potatoes during their cooking: DMA and DETA analysis;Blahovec;J. Food Eng.,2019
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