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Listar por palabra clave "Blanching"

Mostrando ítems 1-8 de 8

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

Neri, Lilia; Hernando Hernando, Mª Isabel; Pérez Munuera, Isabel Mª; Sacchetti, Giampiero; Pittia, Paola (Blackwell Publishing, 2011)

[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 ...
Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms

Lespinard, A.R; Bon Corbín, José; Cárcel Carrión, Juan Andrés; Benedito Fort, José Javier; Mascheroni, Rodolfo H. (Springer Verlag (Germany), 2015-01)

The main aim of this work was to assess the influence of the application of power ultrasound during blanching of mushrooms (60 90 °C) on the shrinkage, heat transfer, and quality parameters. Kinetics of mushroom shrinkage ...
EFFECTS OF BLANCHING ON GRAPES (VITIS VINIFERA) AND CHANGES DURING STORAGE IN SYRUP

Carranza Concha, José; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria (Wiley, 2012-02)

This paper studies the effects of conventional and microwave blanching on grapes that are being processed for storage in syrup. An analysis was made of the blanching effects on macro- and micronutrients, as well as on color ...
Effects of different drying conditions on curcumin concentration in turmeric

Li, Qixin; Driscoll, Robert; Srzednicki, George (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Turmeric (Curcuma longa), belongs to Zingiberaceae family. The rhizomes contain bioactive compounds of the curcuminoids group (natural phenols). They are used in food and pharmaceutical industry. The aim of this ...
Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)

García Segovia, Purificación; Urbano-Ramos, A. M.; Fiszman Dal Santo, Susana; Martínez Monzó, Javier (Elsevier, 2016-06)

[EN] Concern for the nutritional quality of chips is growing due to rising consumption, motivating research and development of new snack products that contribute to a lower calorie and fat intake in the diet while retaining ...
Mass Transfer and Volume Changes in French Fries During Air Frying

Andrés Grau, Ana María; Argüelles Foix, Angel Luís; Castelló Gómez, María Luisa; Heredia Gutiérrez, Ana Belén (Springer Verlag (Germany), 2013-08)

The production of healthier fried foods requires the adaptation of industrial processes. In this context, air frying is an alternative to deep oil frying to obtain French fries with lower fat content. Kinetic analysis ...
Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions

Neri, Lilia; Hernando Hernando, Mª Isabel; Pérez Munuera, Isabel Mª; Sacchetti, Giampiero; Mastrocola, Dino; Pittia, Paola (Elsevier, 2014-02-01)

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 ...
The role of drying methods on enzymatic activity and phenolics content of impregnated dried apple

Ahmad-Qasem Mateo, Margarita Hussam; Nijsse, Jaap; García Pérez, José Vicente; Khalloufi, Seddik (Taylor & Francis, 2017)

[EN] Infusion of antioxidants into vegetables is a new food strategy managed by matrix processing. Raw and blanched apple were air- or freeze-dried. In the case of freeze-dried samples, different freezing methods were ...