Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Water Blanching"'
Autor:
Tan, Hongyuan a, b, 1, Shen, Lingwei a, c, 1, Zhou, Mingzhu a, c, Huang, Qi a, c, Liu, Xuan a, c, Wei, Lingyun b, Qiao, Yu a, ⁎
Publikováno v:
In International Journal of Gastronomy and Food Science March 2025 39
Autor:
Macmanus Chinenye Ndukwu, Edet Ben Augustine, Elijah Ugwu, Mathew Imagwuike Ibeh, Inemesit Ekop, Godwin Akpan, Anietie Effiong Udo, Victor E. Ihediwa, Leonard Akuwueke, Jude Mbanasor, Fidelis Abam
Publikováno v:
Heliyon, Vol 9, Iss 2, Pp e13606- (2023)
This research aimed to examine the need of adding hot water blanching pre-treatment on the drying of ginger rhizomes using a hybrid solar-dryer with paraffin liquid as thermal storage infused into a copper tube to form a compact heat exchanger. Blanc
Externí odkaz:
https://doaj.org/article/2708da9adee047d89dfadc0d6ee85a67
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
Publikováno v:
Journal of Applied Sciences and Environmental Management, Vol 25, Iss 2 (2021)
Various blanching methods were applied to tomatoes and pumpkin leaves (Telfairia occidentalis) to investigate the effect of the different blanching method on some of its nutritional content. The effects of steam and water blanching as a pretreatment
Externí odkaz:
https://doaj.org/article/43b790d2630f454e8fc41b3b68007f78
Autor:
Tandokazi Pamela Magangana, Nokwanda P. Makunga, Olaniyi Amos Fawole, Maria A. Stander, Umezuruike Linus Opara
Publikováno v:
Molecules, Vol 27, Iss 9, p 2979 (2022)
Hot water blanching at 80 °C for 3 min can be used as a novel pre-treatment step in pomegranate peel to preserve the integrity of the phytochemical content within the peel extracts by lowering or inactivating enzymes such as polyphenol (PPO) oxidase
Externí odkaz:
https://doaj.org/article/cc2dc78e376d4085829b62f0ad138b48
Akademický článek
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Autor:
Hong-Wei Xiao, Zhongli Pan, Li-Zhen Deng, Hamed M. El-Mashad, Xu-Hai Yang, Arun S. Mujumdar, Zhen-Jiang Gao, Qian Zhang
Publikováno v:
Information Processing in Agriculture, Vol 4, Iss 2, Pp 101-127 (2017)
Thermal blanching is an essential operation for many fruits and vegetables processing. It not only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also affects other quality attributes of products. Herein we review
Externí odkaz:
https://doaj.org/article/14c019c32c904d449a52dcd51943d72b
Akademický článek
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Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
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Autor:
Ampofo-Asiama, Jerry, Amoako-Andoh, Francis, Abakah, Bernard, Zebede, Angela Abla, Quaye, Zebede, Dadzie, Rosemond G.
Publikováno v:
Journal of Food Stability; Vol. 4 No. 2 (2021); 1-37
The leaves of Colocasia esculenta and Corchorus olitorius deteriorate quickly after harvest due to the loss of green color caused mainly by the activity of enzymes. Blanching, can be used to inactivate these enzymes to help slow down the loss of gree
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::8e0698f13172cdcdcf6055af7a57b435
https://www.ajol.info/index.php/jfs/article/view/229165
https://www.ajol.info/index.php/jfs/article/view/229165