Blanching in the food industry
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Publisher
Elsevier
Reference114 articles.
1. Thermal inactivation kinetic of pectin methylesterase and cloud stability in sour orange juice;Aghajanzadeh;Journal of Food Engineering,2016
2. Thermal inactivation of peroxidase during blanching of butternut squash;Agüero;LWT—Food Science and Technology,2008
3. The influence of edible coatings, blanching and ultrasound treatments on quality attributes and shelf-life of vacuum packaged potato strips;Amaral;LWT—Food Science and Technology,2017
4. Influence of pretreatments on quality parameters and nutritional compounds of dried galega kale (Brassica oleracea L. var. acephala);Araújo;Food and Bioprocess Technology,2016
5. Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid esters;Arisseto;Food Research International,2019
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1. Feasting on the Future: Unveiling Edible Insects as a Sustainable Food with Enriched Health Benefits;Current Nutrition & Food Science;2025-02
2. Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols;Journal of the Science of Food and Agriculture;2023-12
3. Role of sugars in the inactivation of horseradish peroxidase induced by cold atmospheric plasma;Food Bioscience;2023-12
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