登录 注册 会员服务 联系我们

Nutrient loss in the hot water blanching of potatoes

  • Published:2007-06-28 Issue:1 Volume:25 Page:61-65
  • ISSN:0950-5423
  • Container-title:International Journal of Food Science & Technology
  • language:en
  • Short-container-title:

Author:

RICE P.,SELMAN J. D.,ABDUL-REZZAK R. K.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference6 articles.

1. Heat and mass transfer during warm water blanching of potato;Califano;Journal of Food Science,1983

2. A simple and rapid procedure for the analysis of reducing, total and individual sugars in potatoes;Cronin;Potato Research,1979

3. Losses by diffusion of ascorbic acid during water blanching of potato tissue;Garrote;Lebensmittel Wissenschaft und Technologie,1986

4. Effects of water blanching of pea pods;Selman;Journal of Food Technology,1979

Cited by 9 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. Effects of blanching on extraction and stability of anthocyanins from blueberry peel;Journal of Food Measurement and Characterization;2020-06-29

2. Leaching of polyphenols from apple parenchyma tissue as influenced by thermal treatments;Journal of Food Engineering;2015-12

3. Organic vs. traditional potato powder;Food Chemistry;2012-08

4. Process optimisation and physicochemical characterisation of potato powder;International Journal of Food Science & Technology;2009-01

5. Effective diffusivity of total solids and pectic substances from apple tissue;International Journal of Food Science & Technology;2007-07-06
同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3