Mathematical modelling of the diffusion of ascorbic acid during water blanching of surface frozen potato strips-Reference-Cited by-同舟云学术

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Mathematical modelling of the diffusion of ascorbic acid during water blanching of surface frozen potato strips

Published:2007-07-01 Issue:6 Volume:27 Page:653-660
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

LUNA JULIO A.,GARROTE RAUL L.,CARDONA ALBERTO,JEUSETTE JEAN P.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb01235.x/fullpdf

Reference16 articles.

1. Effect of soaking-blanching conditions on glucose losses in potato slices;Garrote;Canadian Institute of Food Science and Technology Journal,1984

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

3. Effect of freezing on diffusion of ascorbic acid during water heating of potato tissue;Garrote;Journal of Food Science,1988

Cited by 2 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. Whirling bed blanching of potato cubes and its effects on product quality;Journal of Food Engineering;2007-01

2. Leaching of soluble solids during blanching of vegetables by ohmic heating;Journal of Food Engineering;1996-08

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