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Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas

  • Published:2007-06-28 Issue:2 Volume:20 Page:251-262
  • ISSN:0950-5423
  • Container-title:International Journal of Food Science & Technology
  • language:en
  • Short-container-title:

Author:

ALZAMORA STELLA M.,HOUGH GUILLERMO,CHIRIFE JORGE

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference24 articles.

1. Solute diffusion in hydrated polymer networks. Part 1: cellulose gels;Brown;Journal of the Chemical Society, Faraday Transactions I.,1975

2. Water soluble vitamins. Changes during processing and storage of fruit and vegetables;Cain;Food Technology,1967

3. Heat and mass transfer during the warm water blanching of potatoes;Califano;Journal of Food Science,1983

4. Thiamine content of vegetables. Effect of commercial canning;Clifcorn;Industrial and Engineering Chemistry,1944

Cited by 12 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. Apparent diffusivities of reducing sugars in potato strips blanched in water;International Journal of Food Science & Technology;2007-07-13

2. Errors in blanching calculations caused by using one common value of thermal diffusivity for different vegetables;International Journal of Food Science & Technology;2007-07-01

3. Technical note: loss of nitrate from carrots during blanching;International Journal of Food Science & Technology;2007-06-28

4. Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity;International Journal of Food Science & Technology;2007-06-28

5. Mathematic model of an integrated blancher/cooler;Journal of Food Engineering;2003-09
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