Effect of Time and Number of Cycles on Yield and Peeling Quality of Steam Peeled Potatoes and Asparagus-Reference-Cited by-同舟云学术

Effect of Time and Number of Cycles on Yield and Peeling Quality of Steam Peeled Potatoes and Asparagus

Published:1997-08 Issue:5 Volume:30 Page:448-451
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Garrote Raúl L.,Silva Enrique R.,Bertone Ricardo A.,Avalle Adriana

Publisher

Elsevier BV

Subject

Food Science

Reference10 articles.

1. A high-pressure steam peeler for fruits and vegetables;Burkhardt,1970

2. Microstructural changes during steam peeling of fruits and vegetables;Floros;Journal of Food Science,1988

3. Two stage water blanching of asparagus;Garrote;International Journal of Refrigeration,1995

4. Peeled yield and quality of ‘Delicious’ apples peeled by superheated steam, saturated steam, and caustic peeling;Smith;Journal of the American Society of Horticulture Science,1984

5. Optimizing processing conditions for chemical peeling of potatoes using Response Surface Methodology;Garrote;Journal of Food Science,1993

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