Physicochemical characteristics of sweet corn kernels during microwave blanching-Reference-Cited by-同舟云学术

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Physicochemical characteristics of sweet corn kernels during microwave blanching

Published:2022-02-06 Issue:3 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Popaliya Chandni¹,Kumar Navneet¹^ORCID

Affiliation:

1. Department of Processing and Food Engineering, College of Agricultural Engineering and Technology Anand Agricultural University Godhra India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16413

Reference33 articles.

1. The influence of thermal treatment on color response of wood materials

2. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

3. Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and Broccoli

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

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of different blanching methods on kinetics of physico-chemical, functional properties, and enzyme inactivation in baby corn;Heliyon;2024-09

2. Rehydration modeling and characterization of dehydrated sweet corn;Food Science & Nutrition;2023-03-15

3. Carotenoid fates in plant foods: Chemical changes from farm to table and nutrition;Critical Reviews in Food Science and Nutrition;2022-09-02

4. Effect of Heat Treatment on Nutritional and Chromatic Properties of Mung Bean (Vigna radiata L.);Agronomy;2022-06-05

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