[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 ...
Raw carrots and carrots blanched in water and in 4% trehalose and maltose solutions at 75°C for 3 (A) and 10 min (C) and at 90°C for 3 (B) and 10 min (D) were frozen and stored at -18°C for eight months. The effects of ...