Works matching DE "BLANCHING (Cooking)"
Results: 194
Infrared assisted dry-blanching and hybrid drying of carrot.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 2, p. 89, doi. 10.1016/j.fbp.2012.11.004
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Production of dried ivy gourd sheet as a health snack.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 4, p. 414, doi. 10.1016/j.fbp.2010.09.007
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MINIMALLY PROCESS ON CUT PEELED CHAYOTE.
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- Journal of Agroindustrial Technology / Jurnal Teknologi Industri Pertanian, 2024, v. 34, n. 2, p. 160, doi. 10.24961/j.tek.ind.pert.2024.34.2.160
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Standardization of dehydration techniques for vegetable cluster bean (Cyamopsis tetragonoloba).
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- Current Horticulture, 2023, v. 14, n. 2, p. 67, doi. 10.5958/2455-7560.2023.00031.6
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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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Influence of Microwave Blanching on Arsenic Speciation and Bioaccessibility in Lentinus Edodes.
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- Analytical Letters, 2018, v. 51, n. 13, p. 2141, doi. 10.1080/00032719.2017.1405011
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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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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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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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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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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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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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Effect of microwave blanching on the quality of frozen Agaricus bisporus.
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- Food Science & Technology International, 2015, v. 21, n. 4, p. 245, doi. 10.1177/1082013214529956
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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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Drying Performance and Product Quality of Sliced Carrots by Infrared Blanching Followed by Different Drying Methods.
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0384
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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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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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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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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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OHMIC BLANCHING EFFECTS ON DRYING OF VEGETABLE BYPRODUCT.
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- Journal of Food Process Engineering, 2010, v. 33, n. 4, p. 661, doi. 10.1111/j.1745-4530.2008.00295.x
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OPTIMIZATION OF BLANCHING PROCESS FOR CARROTS.
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- Journal of Food Process Engineering, 2009, v. 32, n. 4, p. 587, doi. 10.1111/j.1745-4530.2007.00234.x
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INFLUENCE OF A BLANCHING PRETREATMENT ON COLOR, OIL UPTAKE AND WATER ACTIVITY OF POTATO STICKS, AND ITS OPTIMIZATION.
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- Journal of Food Process Engineering, 2008, v. 31, n. 6, p. 833, doi. 10.1111/j.1745-4530.2007.00193.x
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Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine ( Sardinella gibbosa ) during storage.
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- Drying Technology, 2017, v. 35, n. 4, p. 478, doi. 10.1080/07373937.2016.1187161
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Effects of ultrasound pretreatment on drying kinetics and quality parameters of button mushroom slices.
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- Drying Technology, 2016, v. 34, n. 15, p. 1791, doi. 10.1080/07373937.2015.1117486
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Influences of Pretreatments and Drying Process Including Fluidized Bed Puffing on Quality Attributes and Microstructural Changes of Banana Slices.
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- Drying Technology, 2015, v. 33, n. 8, p. 915, doi. 10.1080/07373937.2014.999370
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Comparison of Three Blanching Treatments on the Color and Anthocyanin Level of the Microwave-Assisted Spouted Bed Drying of Purple Flesh Sweet Potato.
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- Drying Technology, 2015, v. 33, n. 1, p. 66, doi. 10.1080/07373937.2014.936558
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Purple-Fleshed Sweet Potato Cubes Drying in a Microwave-Assisted Spouted Bed Dryer.
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- Drying Technology, 2014, v. 32, n. 15, p. 1865, doi. 10.1080/07373937.2014.953174
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Microstructure and Optical Properties of Salak Fruit Under Different Drying and Pretreatment Conditions.
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- Drying Technology, 2011, v. 29, n. 16, p. 1954, doi. 10.1080/07373937.2011.606389
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Effect of Air Temperature and Pre-treatment on Color Changes and Texture of Dried Boletus edulis Mushroom.
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- Drying Technology, 2011, v. 29, n. 16, p. 1890, doi. 10.1080/07373937.2011.594194
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Heat and Mass Transfer Modeling of Apple Slices Under Simultaneous Infrared Dry Blanching and Dehydration Process.
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- Drying Technology, 2009, v. 27, n. 10, p. 1051, doi. 10.1080/07373930903218446
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Effect of Blanching by Ohmic Heating on the Osmotic Dehydration Behavior of Apple Cubes.
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- Drying Technology, 2009, v. 27, n. 6, p. 739, doi. 10.1080/07373930902827965
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Drying Behavior of Carrots Dried in a Spout–Fluidized Bed Dryer.
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- Drying Technology, 2007, v. 25, n. 1, p. 261, doi. 10.1080/07373930601161138
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RESEARCH ON THE INFLUENCE OF BLANCHING AND FREEZING OPERATIONS UPON THE MAIN QUALITY INDICES FOR BELL PEPPERS.
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- Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2017, v. 16, n. Part B, p. 87
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RESEARCH ON THE EFFECTIVENESS SCALDING DEVICE FRUITS AND VEGETABLES, USING GEOTHERMAL WATER AS A HEATING AGENT.
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- Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2016, p. 262
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- Article
Effects of Blanching on Browning Enzyme Inactivation and Color of Pumpkins (Cucurbita Moschata D.).
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- CET Journal - Chemical Engineering Transactions, 2024, v. 113, p. 457, doi. 10.3303/CET24113077
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The Effect of Different Drying Processes on Physicochemical Characteristics and Antioxidant Activity of Brassica spp. Cultivars from Northern Atlantic Portugal.
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- CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 421, doi. 10.3303/CET1975071
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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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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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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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EVALUATION OF AONLA (PHYLLANTHUS EMBLICA G.) SEGMENTS-IN-SYRUP PREPARED FROM STORED FRUITS.
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- Research Journal of Agricultural Science, 2011, v. 43, n. 2, p. 252
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- Article
Effects of Pre-Treatment and Temperature on the Quality and Drying Rate of Tomatoes.
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- Analele Universitatii 'Eftimie Murgu', 2014, v. 21, n. 1, p. 132
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Structural and physical properties of dried Anaheim chilli peppers modified by low-temperature blanching.
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- Journal of the Science of Food & Agriculture, 2004, v. 84, n. 1, p. 59, doi. 10.1002/jsfa.1611
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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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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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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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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
OSMOTIC DEHYDRATION OF MUSKMELON ( CUCUMIS MELO): INFLUENCE OF BLANCHING AND SYRUP CONCENTRATION.
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- Journal of Food Processing & Preservation, 2007, v. 31, n. 4, p. 392, doi. 10.1111/j.1745-4549.2007.00136.x
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FIRMNESS OF THERMAL PROCESSED ONION AS AFFECTED BY BLANCHING.
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- Journal of Food Processing & Preservation, 2006, v. 30, n. 6, p. 659, doi. 10.1111/j.1745-4549.2006.00096.x
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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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