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Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
(Springer, 2014-01)
The effect of steam blanching (90 or 150 s) on linear viscoelastic and compression properties, sensory texture, and micro- and ultrastructure of cut apple was analyzed. All apple samples showed a solid behavior (storage ...
Quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) as affected by blanching method
(Elsevier, 2007-05)
In this work, pre-blanching of Brussels sprouts was performed- using different heating media -as well as various blanching times,in order to minimize quality factors losses and browning incidence in subsequent stages of ...
Isotermas de sorção de umidade de abóbora (Cucurbita moschata) fresca e branqueada
(2011-07-01)
Moisture desorption isotherms of fresh and heat blanched pumpkins (Cucurbita moschata) were determined at three temperatures (30, 50 and 70 °C), using the standard, static-gravimetric method. The GAB, Oswin, BET, Halsey, ...
Utilização de métodos combinados para obtenção de mamão formosa (carica papaya) seco
(Centro Pesquisa Processamento Alimentos, 2012-01-01)
COMBINED METHODS TO OBTAIN DRIED PAPAYA of FORMOSA CULTIVAR (Carica papaya) The aim of this work was to evaluate the influence of blanching in hot water, osmotic dehydration in sucrose solution and pectin coating on color ...
Utilização de métodos combinados para obtenção de mamão formosa (carica papaya) seco
(Centro Pesquisa Processamento Alimentos, 2012-01-01)
COMBINED METHODS TO OBTAIN DRIED PAPAYA of FORMOSA CULTIVAR (Carica papaya) The aim of this work was to evaluate the influence of blanching in hot water, osmotic dehydration in sucrose solution and pectin coating on color ...
Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
(Soc Brasileira Ciência Tecnologia Alimentos, 2011-07-01)
Moisture desorption isotherms of fresh and heat blanched pumpkins ( Cucurbita moschata) were determined at three temperatures ( 30, 50 and 70 degrees C), using the standard, static-gravimetric method. The GAB, Oswin, BET, ...
Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
(Soc Brasileira Ciência Tecnologia Alimentos, 2011-07-01)
Moisture desorption isotherms of fresh and heat blanched pumpkins ( Cucurbita moschata) were determined at three temperatures ( 30, 50 and 70 degrees C), using the standard, static-gravimetric method. The GAB, Oswin, BET, ...
Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue
(ELSEVIER SCIENCE BV, 1998)
HTST blanching of apple pieces caused PPO inactivation and sample softening. PPO inactivation was minimal during immersion in water at 40 degrees C, but it increased with temperature after 15 min exposure at 55 to 65 degrees ...