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pro vyhledávání: '"Chandani Popalia"'
Physicochemical, color, and sensory characteristics of edible oil‐coated blanched sweet corn kernels
Autor:
Chandani Popalia, Navneet Kumar
Publikováno v:
eFood, Vol 3, Iss 6, Pp n/a-n/a (2022)
Abstract Sweet corn has a higher moisture content, making it challenging to store for longer. The edible coating acts as primary packaging. The samples were blanched in hot water at 90°C for 90 s initially and were coated with olive oil concentratio
Externí odkaz:
https://doaj.org/article/235c9bd97d274b5dbf8a6253770bc725
Autor:
Navneet Kumar, Chandani Popalia
Publikováno v:
Journal of The Institution of Engineers (India): Series A. 102:163-173
Sweet corn is popular due to its distinct taste. It remains extremely perishable due to high moisture content. For inactivation of enzymes, hot water blanching method was used to inactivate the enzyme at temperature differences of 60–100 °C for 30