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Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots

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Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots

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Neri, L.; Hernando Hernando, MI.; Pérez Munuera, IM.; Sacchetti, G.; Pittia, P. (2011). Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots. Journal of Food Science. 76(1):23-30. https://doi.org/10.1111/j.1750-3841.2010.01906.x

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/140959

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Title: Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots
Author: Neri, Lilia Hernando Hernando, Mª Isabel Pérez Munuera, Isabel Mª Sacchetti, Giampiero Pittia, Paola
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Thermal processing of vegetables has pronounced effects on the cell structure, often negatively affecting the final textural properties of the product. In order to study the effect of thermal processing and the ...[+]
Subjects: Blanching , Carrots , Maltose , Microstructure , Texture , Trehalose
Copyrigths: Cerrado
Source:
Journal of Food Science. (issn: 0022-1147 )
DOI: 10.1111/j.1750-3841.2010.01906.x
Publisher:
Blackwell Publishing
Publisher version: https://doi.org/10.1111/j.1750-3841.2010.01906.x
Type: Artículo

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