Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.)

Author:

Wang Jun,Yang Xu-Hai,Mujumdar A.S.,Wang Dong,Zhao Jin-Hong,Fang Xiao-Ming,Zhang Qian,Xie Long,Gao Zhen-Jiang,Xiao Hong-Wei

Funder

National Natural Science Foundation of China

National Science & Technology Pillar Program

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Optimization of blanching time, sodium metabisulphite (Na2S2O5) concentration and processing time on vitamin C content, microbial quality and sensory characteristics during canning of green pepper (Capsicum sinensis) using response surface methodology;Afoakwa;Journal of Food Science and Engineering,2013

2. Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content;Arslan;Food and Bioproducts Processing,2011

3. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes;Bai;Innovative Food Science & Emerging Technologies,2013

4. Comparison of water and infrared blanching methods for processing performance and final product quality of French fries;Bingol;Journal of Food Engineering,2014

5. Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.);Castro;LWT-Food Science and Technology,2011

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