Works matching DE "BLANCHING (Cooking)"
Results: 193
Effects of Gum Arabic Edible Coatings and Sun-Drying on the Storage Life and Quality of Raw and Blanched Tomato Slices.
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- Journal of Culinary Science & Technology, 2019, v. 17, n. 1, p. 45, doi. 10.1080/15428052.2017.1404535
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- Article
红烧牛肚加工过程中理化指标变化及炖煮方式 对其风味影响研究.
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- China Condiment, 2024, v. 49, n. 5, p. 52, doi. 10.3969/j.issn.1000-9973.2024.05.009
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Different prospects affecting production of parsley (Petroselinum crispum) leaf tea.
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- Research on Crops, 2018, v. 19, n. 4, p. 736, doi. 10.31830/2348-7542.2018.0001.56
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- Article
Effect of blanching, drying and preservation of dried wax apple (Syzygium samarangense) leaf tea.
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- Research on Crops, 2018, v. 19, n. 4, p. 730, doi. 10.31830/2348-7542.2018.0001.55
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- Article
Effects of processing on stability of water- and fat-soluble vitamins, pigments (C-phycocyanin, carotenoids, chlorophylls) and colour characteristics of Spirulina platensis.
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- Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 4, p. 335, doi. 10.3920/QAS2018.1304
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- Article
Optimisation of pre-treatment conditions for plantain (Musa parasidiaca) flour using Box-Behnken design.
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- Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 3, p. 223, doi. 10.3920/QAS2017.1216
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- Article
Drying of chilli pepper in various conditions.
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- Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 1, p. 87, doi. 10.3920/QAS2014.0518
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- Article
The influence of drying on the physical properties of sweet potato slices.
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- Agricultural Engineering International: CIGR Journal, 2016, v. 18, n. 1, p. 301
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- Article
Effects of blanching on the dehydration characteristics of unripe banana slices dried at different temperature.
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- Agricultural Engineering International: CIGR Journal, 2015, v. 17, n. 2, p. 168
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- Article
The effects spicing on quality of mozzarella cheese.
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- Dairy / Mljekarstvo, 2016, v. 66, n. 2, p. 112, doi. 10.15567/mljekarstvo.2016.0203
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Influence of low temperature blanching and calcium chloride soaking on colour and consumer attractiveness of broccoli.
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- Journal of Food & Nutrition Research, 2012, v. 51, n. 2, p. 73
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- Article
Optimization of low-temperature blanching combined with calcium treatment to inactivate Escherichia coli O157:H7 on fresh-cut spinach.
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- Journal of Applied Microbiology, 2015, v. 119, n. 1, p. 139, doi. 10.1111/jam.12815
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- Article
Effect of Blanching and Air Flow Rate on Turmeric Drying.
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- Food Science & Technology International, 2006, v. 12, n. 4, p. 315, doi. 10.1177/1082013206067352
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- Article
Note. Effect of Blanching and Frozen Storage on the Stability of B-Carotene and Capsanthin in Red Pepper (Capsicum Annuum) Fruit.
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- Food Science & Technology International, 2002, v. 8, n. 1, p. 55, doi. 10.1177/1082013202008001914
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- Article
Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries.
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- International Journal of Molecular Sciences, 2017, v. 18, n. 12, p. 2700, doi. 10.3390/ijms18122700
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- Article
Cinética de Inactivación de la Enzima Peroxidasa, Color y Textura en Papa Criolla (Solanum tuberosum Grupo phureja) sometida a tres Condiciones de Escaldado.
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- Información Tecnológica, 2012, v. 23, n. 4, p. 73, doi. 10.4067/S0718-07642012000400009
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- Article
The effect of blanching temperature on the quality of microwave-vacuum dried mushroom Cantharellus cibarius.
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- Agronomy Research, 2015, v. 13, n. 4, p. 929
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- Article
Physicochemical characteristics of Parijat (Nyctanthes arbour-tristis L.) leaves during microwave blanching.
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- Journal of Microwave Power & Electromagnetic Energy, 2025, v. 59, n. 1, p. 75, doi. 10.1080/08327823.2025.2454720
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- Article
EFFECT OF PRESSURE AND BLANCHING TREATMENTS ON ENDOGENOUS ENZYMATIC ACTIVITY AND VITAMIN C CONTENT OF BELL PEPPER FRUIT.
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- High Pressure Research, 2003, v. 23, n. 1/2, p. 97, doi. 10.1080/0895795031000114584
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- Article
Optimization of Blanching Conditions Prior to Deep Fat Frying of Yam Slices.
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- International Journal of Food Properties, 2008, v. 11, n. 2, p. 379, doi. 10.1080/10942910701409294
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- Article
EFFECT OF FERMENTATION, BLANCHING, AND DRYING TEMPERATURE ON THE FUCTIONAL AND CHEMICAL PROPERTIES OF CASSAVA FLOUR.
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- International Journal of Food Properties, 2005, v. 8, n. 1, p. 171, doi. 10.1081/JFP-200048151
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- Article
Optimizing Young Jackfruit (Artocarpus heterophyllus Lam.) Processing for Plant‐Based Meatballs: Impact of Thermal Treatments on Quality Parameters and Organoleptic Properties.
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- International Journal of Food Science, 2025, v. 2025, p. 1, doi. 10.1155/ijfo/2106508
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- Article
Sifat Antioksidasi Bubuk Kunyit dan Pengaruhnya terhadap SGPT-SGOT Tikus Percobaan.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2024, v. 35, n. 2, p. 246, doi. 10.6066/jtip.2024.35.2.246
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- Article
ACIDIC SOAKING AND STEAM BLANCHING RETAIN ANTHOCYANINS AND POLYPHENOLS IN PURPLE Dioscorea alata FLOUR.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2013, v. 24, n. 2, p. 121, doi. 10.6066/jtip.2013.24.2.121
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- Article
Effect of Vegetable Freezing and Preparation of Frozen Products for Consumption on the Content of Lead and Cadmium.
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- Polish Journal of Environmental Studies, 2007, v. 16, n. 4, p. 579
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- Article
The Value of the 'Lab-Score' Method in Identifying Febrile Infants at Risk for Serious Bacterial Infections.
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- Polish Journal of Food & Nutrition Sciences, 2015, v. 65, n. 1, p. 31, doi. 10.1515/pjfns-2015-0003
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- Article
Rehydration Capacity and Kinetics of Solar-Dried Carrot (Daucus carota) Slices as Affected by Blanching and Osmotic Pretreatments.
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- International Journal of Food Engineering, 2016, v. 12, n. 2, p. 203, doi. 10.1515/ijfe-2015-0210
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- Article
NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean.
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- International Journal of Food Engineering, 2016, v. 12, n. 2, p. 181, doi. 10.1515/ijfe-2015-0166
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- Article
Pear Drying: Thermodynamics Studies and Coefficients of Convective Heat and Mass Transfer.
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- International Journal of Food Engineering, 2013, v. 9, n. 4, p. 365, doi. 10.1515/ijfe-2012-0247
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- Article
Effects of Blanching Methods on Drying Kinetics of Oyster Mushroom.
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- International Journal of Food Engineering, 2009, v. 5, n. 4, p. 1, doi. 10.2202/1556-3758.1438
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- Article
EFFECT OF MICROWAVE HEATING ON GROUNDNUTS SACCHARIDES.
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- Biochemical & Cellular Archives, 2018, v. 18, n. 1, p. 671
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- Article
Phenolic Compound and Trace Elements Contents of some Fresh and Processed Egyptian Vegetables.
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- Journal of Food & Dairy Sciences, 2022, v. 13, n. 2, p. 33, doi. 10.21608/jfds.2022.128682.1042
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- Article
Texture analysis of blanched vegetables using high- and low-speed measuring methods.
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- International Journal of Food Studies, 2017, v. 6, p. 1, doi. 10.7455/ijfs/6.1.2017.a1
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- Article
Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching.
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- International Journal of Food Studies, 2016, v. 5, p. 180, doi. 10.7455/ijfs/5.2.2016.a6
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- Article
Characteristics of changes of the chemical composition of cranberry marsh in the process of obtaining puree.
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- Ukrainian Food Journal, 2018, v. 7, n. 4, p. 615, doi. 10.24263/2304-974X-2018-7-4-7
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- Article
The Effect of Pre-Treatment on the Rehydration of Dried Apple Cube.
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- Applied Sciences (2076-3417), 2025, v. 15, n. 3, p. 1377, doi. 10.3390/app15031377
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- Article
Blanching Temperature and Time Effects on the Chemical Composition of Sargassum horneri and Its Rumen Fermentation Characteristics and Greenhouse Gas Emissions.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 23, p. 11313, doi. 10.3390/app142311313
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- Article
Modelling of air drying of fresh and blanched sweet potato slices.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 2, p. 278, doi. 10.1111/j.1365-2621.2009.02133.x
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- Article
Canning of vegetable soybean: procedures and quality evaluations.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 6, p. 1125, doi. 10.1111/j.1365-2621.2009.01929.x
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- Article
The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 10, p. 1896, doi. 10.1111/j.1365-2621.2008.01792.x
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- Article
Effects of blanching, drying and extraction processes on the antioxidant activity of yam ( Dioscorea alata).
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- International Journal of Food Science & Technology, 2008, v. 43, n. 5, p. 859, doi. 10.1111/j.1365-2621.2007.01528.x
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- Article
Effects of different pre-freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos).
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- International Journal of Food Science & Technology, 2006, v. 41, n. 9, p. 1067, doi. 10.1111/j.1365-2621.2006.01180.x
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- Article
Effect of pretreatments and freezing rate on the firmness of potato tissue after a freeze–thaw cycle.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 7, p. 757, doi. 10.1111/j.1365-2621.2005.01054.x
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- Article
Improving textural quality in frozen jalapeño pepper by low temperature blanching in calcium chloride solution.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 401, doi. 10.1111/j.1365-2621.2004.00937.x
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- Article
Acidifying-blanching of ‘Cicorino’ leaves: effects of recycling of processing solution on product pH.
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- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 811, doi. 10.1111/j.1365-2621.2004.00832.x
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- Article
Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars.
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- International Journal of Food Science & Technology, 2000, v. 35, n. 3, p. 331, doi. 10.1046/j.1365-2621.2000.00391.x
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- Article
Effect of cooking conditions on quality of sweetened adzuki an.
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- International Journal of Agricultural & Biological Engineering, 2014, v. 7, n. 4, p. 134, doi. 10.3965/j.ijabe.20140704.015
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- Article
Health-Promoting Properties of Fresh and Processed Purple Cauliflower.
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- Sustainability (2071-1050), 2019, v. 11, n. 15, p. 4008, doi. 10.3390/su11154008
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- Article
INVESTIGATION OF SOME PRETREATMENTS ON ENERGY AND SPECIFIC ENERGY CONSUMPTION DRYING OF BLACK MULBERRY.
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- Chemical Industry & Chemical Engineering Quarterly, 2013, v. 19, n. 1, p. 89, doi. 10.2298/CICEQ111120045A
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- Article
Effect of Microwave Blanching on Slice Thickness and Quality Analysis of Star Fruit.
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- Current Research in Nutrition & Food Science, 2017, v. 5, n. 3, p. 274, doi. 10.12944/CRNFSJ.5.3.12
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- Article