Effects of water blanching on pea seeds I. Fresh weight changes & solute loss-Reference-Cited by-同舟云学术

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Effects of water blanching on pea seeds I. Fresh weight changes & solute loss

Published:2007-06-28 Issue:5 Volume:14 Page:493-507
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

SELMAN J. D.,ROLFE E. J.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb00893.x/fullpdf

Reference8 articles.

1. Postharvest Metabolism of Green Peas (Pisum sativum) with Special. Reference to Glutamic Acid and Related Compounds

2. The Blanching Process

3. Selman , J.D. 1977 Studies on Vegetable Blanching Ph.D. thesis

Cited by 11 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. Risk profiling of wash waters in vegetable processing industry towards possible allergen carry-over;Food Research International;2014-01

2. Technical note: Apparent diffusivities of ascorbic acid in peas during water blanching;International Journal of Food Science & Technology;2007-06-28

3. A study of the apparent diffusion coefficients for solute losses from carrot tissue during blanching in water;International Journal of Food Science & Technology;2007-06-28

4. Effects of water blanching on pea seeds.;International Journal of Food Science & Technology;2007-06-28

5. Nutrient loss in the hot water blanching of potatoes;International Journal of Food Science & Technology;2007-06-28

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