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Osmotic dehydration process for low temperature blanched pumpkin
(Elsevier B.V., 2011-07-01)
This study investigated the influence of stepwise blanching over the kinetics of osmotic dehydration process and over the physical characteristics of pumpkin (Cucurbita moschata). The 2(3) factorial design and response ...
Osmotic dehydration process for low temperature blanched pumpkin
(Elsevier B.V., 2014)
Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. Var conditiva
(Polish Academy of Sciences, 2020-02)
The objective of this study was to evaluate the thermal stability (5°C, 25°C, and 45°C) of betalains present in by-products of the blanching and cutting of Beta vulgaris L. var conditiva, to evaluate the possibility of ...
Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms
(Springer, 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 ...
Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying
(Italian Association of Chemical Engineering, 2009-12)
The process of extracting fruit pectin includes the drying of pomace to prevent enzymatic destruction. It is known that best quality pectin is obtained from pomace dried at low temperature. Moreover, blanching and reduction ...
Blanching of papaya: effect on osmotic dehydration and characterization of the fruit invertase
(Universidade Federal de Santa Maria, 2021-06-11)
This research evaluated the influence of blanching on osmotic dehydration in sucrose solutions of papaya of Formosa cultivar. The characterization of invertase present in the fruits was also done. Blanching possibly caused ...
Reduction of acrylamide formation in potato slices during frying
(2004)
Reduction of acrylamide formation in potato chips was investigated in relation to frying temperature and three treatments before frying. Potato slices (Tivoli variety, diameter: 37 mm, width: 2.2 mm) were fried at 150°C, ...
Effect of blanching and temperature on the drying kinetic of the leaves of quinoa (Chenopodium quinoa Willd.), Salcedo INIA varietyEfecto del escaldado y la temperatura en la cinética de secado de las hojas de quinua (Chenopodium quinoa Willd.), variedad Salcedo INIA
(Facultad de Ciencias Agrarias. Universidad Austral de Chile, 2017)
Influencia del blanqueado y secado de yacón (Smallanthus sonchifolius Poepp. & Endl) en el contenido de azúcares y fructooligosacáridos
(Universidad Nacional Agraria La Molina, 2015)
El yacón (Smallanthus sonchifolius Poepp. & Endl) es una raíz andina cuyo consumo aporta beneficios a la salud debido a su alto contenido de fructooligosacáridos (FOS), los cuales actúan como prebióticos en el tracto ...