Zobrazeno 1 - 10
of 6 789
pro vyhledávání: '"BLANCHING"'
Publikováno v:
Pharmacy & Pharmaceutical Sciences Journal / Jurnal Farmasi Dan Ilmu Kefarmasian Indonesia. Dec2023, Vol. 10 Issue 3, p272-279. 8p.
Publikováno v:
Journal of Food Process Engineering; Dec2024, Vol. 47 Issue 12, p1-14, 14p
Publikováno v:
Shipin Kexue, Vol 45, Iss 22, Pp 207-218 (2024)
To improve the drying efficiency and quality of hot air-dried apple slices with blanching pretreatment, this study systematically evaluated the effects of two blanching pretreatments, hot water blanching and vacuum steam pulsed blanching, on the macr
Externí odkaz:
https://doaj.org/article/e0ff5bf564fc4d328868e1d32951ccbb
Publikováno v:
Agrointek, Vol 18, Iss 4, Pp 800-810 (2024)
A drying technique utilizing solar energy on shredded apples as raw material for apple infusion has a reduced emission risk while also producing high-quality drying products.This study aimed to determine the optimum semi-theoretical mathematical mode
Externí odkaz:
https://doaj.org/article/0418846413494e0797db9a1a799a18c2
Publikováno v:
Processes; Oct2024, Vol. 12 Issue 10, p2114, 13p
Publikováno v:
CET Journal - Chemical Engineering Transactions; 2024, Vol. 113, p457-462, 6p
Publikováno v:
Journal of Agroindustrial Technology / Jurnal Teknologi Industri Pertanian; agu2024, Vol. 34 Issue 2, p160-167, 8p
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101509- (2024)
In order to investigate the effect of post-harvest olive fruit storage temperatures, storage materials and blanching process on extra virgin olive oil production parameters, composition and quality, the fruits were subjected to dipping in hot water a
Externí odkaz:
https://doaj.org/article/67876815706c4826a04c06f7596d35ec
Autor:
Saima Perveen, Saeed Akhtar, Muhammad Qamar, Wisha Saeed, Raheel Suleman, Muhammad Younis, Tariq Ismail, Tuba Esatbeyoglu
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101366- (2024)
Moringa oleifera is an excellent source of nutrients and functional ingredients of human health significance. This study was conducted to determine the role of lactic acid fermentation and blanching in improving nutritional attributes and functional
Externí odkaz:
https://doaj.org/article/a154b75c90e542c59696d886415fd1dd
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 35, Iss 1, Pp 46-55 (2024)
Blanching is the most common pretreatment method for fruits and vegetables to maintain product quality. Numerous studies revealed desirable impacts of the process to total phenolic content, while the others showed opposite results. In addition, some
Externí odkaz:
https://doaj.org/article/1728d17503e646ec907434b4c156faaa