The Effects of Microwave Blanching Conditions on Carrot Slices: Optimization and Comparison-Reference-Cited by-同舟云学术

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The Effects of Microwave Blanching Conditions on Carrot Slices: Optimization and Comparison

Published:2015-03-12 Issue:6 Volume:39 Page:2188-2196
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Başkaya Sezer Duygu¹,Demirdöven Aslıhan¹

Affiliation:

1. Faculty of Engineering and Natural Sciences; Department of Food Engineering; Gaziosmanpaşa University; Tokat 60100 Turkey

Funder

Gaziosmanpaşa University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12463/fullpdf

Reference40 articles.

1. Purification and characterisation of carrot (Daucus carota L.) pectinesterase;Alonso;J. Sci. Food Agric.,2003

2. Anonymous 1968 IFJU Methods of Analyses Method - 26

3. Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes;Anthon;J. Agric. Food Chem.,2002

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3. Optimization of processing conditions to enhance antioxidant and carotenoid contents of carrot juice;Journal of Food Measurement and Characterization;2023-05-29

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