Effect of Blanch Temperature on Kinetics of Thermal Softening of Carrots and Green Beans-Reference-Cited by-同舟云学术

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Effect of Blanch Temperature on Kinetics of Thermal Softening of Carrots and Green Beans

Published:1987-05 Issue:3 Volume:52 Page:667-668
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

BOURNE MALCOLM C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb06699.x/fullpdf

Reference6 articles.

1. The extrusion arincinle in texture measurement of fresh peas;Bourne;Food Technol.,1968

2. Kinetics of thermal softening of vegetables;Huang;J. Texture Studies,1983

3. Effect of blanching treatment of firmness of canned carrots;Lee;J. Food Sci.,1979

4. The chemistry of texture in fruits and vegetables;Buren;J. Texture Stud.,1979

Cited by 81 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

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2. Determination of physicochemical quality of bruised apple using dielectric properties;Journal of Food Measurement and Characterization;2020-06-06

3. Effect of microwave drying on quality kinetics of okra;Journal of Food Science and Technology;2017-03-10

4. Thermal Processing of Potatoes;Advances in Potato Chemistry and Technology;2016

5. Blanching;Handbook of Food Processing;2015-10-08

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