Comparison of pretreatment methods on total ascorbic acid, total phenolic content, and color of soursop ( <i>Annona muricata</i> L.) Pulp. Steam blanching, hot water blanching, and microwave‐assisted blanching-Reference-Cited by-同舟云学术

Comparison of pretreatment methods on total ascorbic acid, total phenolic content, and color of soursop ( Annona muricata L.) Pulp. Steam blanching, hot water blanching, and microwave‐assisted blanching

Published:2022-08-26 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Nhi Tran Thi Yen¹²^ORCID,Quy Nguyen Ngoc¹³^ORCID,Truong Le Dang¹²^ORCID,Phat Dao Tan¹²^ORCID,Phong Huynh Xuan⁴^ORCID

Affiliation:

1. Institute of Applied Technology and Sustainable Development Nguyen Tat Thanh University Ho Chi Minh City Vietnam

2. Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam

3. Department of Pharmacy Nguyen Tat Thanh University Ho Chi Minh City Vietnam

4. Biotechnology Research & Development Institute Can Tho University Can Tho City Vietnam

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17017

Reference63 articles.

1. The effect of low temperature blanching on the texture of whole processed new potatoes

2. Blanching as a Treatment Process

3. Effect of different blanching times on antioxidant properties in selected cruciferous vegetables

4. Effect of preheating on potato texture

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