Works matching DE "BLANCHING (Cooking)"

Results: 203

Enhancing color and bioactive retention during purple eggplant drying via sonicated pretreatments and optimized blanching.

Published in:

Drying Technology, 2025, v. 43, n. 7, p. 1239, doi. 10.1080/07373937.2025.2514684

By:

Kanwal, Nida;
Zhang, Min;
Feng, Min;
Mujumdar, Arun S.;
Lu, Liqun

Publication type:

Article

The Effects of Sugar, Blanching, and Pasteurization on the Antioxidant Properties of Pineapple Juice.

Published in:

KnE Life Sciences, 2022, p. 48, doi. 10.18502/kls.v7i5.12507

By:

Maulana, Indra Topik;
Soewondo, Budi Prabowo;
Radian, Faqih;
Prayitno, Robby;
Amelya, Winda

Publication type:

Article

Effect of Indirect-Contact blanching treatment on phytochemicals, antioxidant activities, and enzyme inactivation of calamansi waste.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 6, p. 4244, doi. 10.1007/s11694-025-03250-5

By:

Lee, Boon Jen;
Siow, Lee Fong;
Cheong, Kok Whye;
Thoo, Yin Yin

Publication type:

Article

Effect of Indirect-Contact blanching treatment on phytochemicals, antioxidant activities, and enzyme inactivation of calamansi waste.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 6, p. 4244, doi. 10.1007/s11694-025-03250-5

By:

Lee, Boon Jen;
Siow, Lee Fong;
Cheong, Kok Whye;
Thoo, Yin Yin

Publication type:

Article

Processing Driven Impact on Functional and Nutritional Profile of Pearl Millet.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 268, doi. 10.18805/ajdfr.DR-1997

By:

Kulthe, Amit A.;
Khapre, Amol P.;
Rana, Kartika

Publication type:

Article

Infrared assisted dry-blanching and hybrid drying of carrot.

Published in:

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

By:

Vishwanathan, Kalathur Harishchandra;
Giwari, Girish Kempanna;
Hebbar, Hunglur Urnesh

Publication type:

Article

Production of dried ivy gourd sheet as a health snack.

Published in:

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

By:

Saencom, Suwajee;
Chiewchan, Naphaporn;
Deuahastin, Sakamon

Publication type:

Article

Influence of blanching and freezing broccoli ( Brassica oleracea var. italica ) prior to storage and cooking on glucosinolate concentrations and myrosinase activity.

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 37

By:

Vanessa Rungapamestry;
Alan Duncan;
Zoë Fuller;
Brian Ratcliffe

Publication type:

Article

Drying Behavior of Carrots Dried in a Spout–Fluidized Bed Dryer.

Published in:

Drying Technology, 2007, v. 25, n. 1, p. 261, doi. 10.1080/07373930601161138

By:

Zielinska, Magdalena;
Markowski, Marek

Publication type:

Article

Effects of different pre-freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos).

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 9, p. 1067, doi. 10.1111/j.1365-2621.2006.01180.x

By:

Mondragón-Portocarrero, Alicia del Carmen;
Pena-Martínez, Belén;
Fernández-Fernández, Encarnación;
Romero-Rodríguez, Angeles;
Vázquez-Odériz, Lourdes

Publication type:

Article

Effect of pretreatments and freezing rate on the firmness of potato tissue after a freeze–thaw cycle.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 7, p. 757, doi. 10.1111/j.1365-2621.2005.01054.x

By:

Carbonell, Sergio;
Oliveira, Jorge C.;
Kelly, Alan L.

Publication type:

Article

Improving textural quality in frozen jalapeño pepper by low temperature blanching in calcium chloride solution.

Published in:

International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 401, doi. 10.1111/j.1365-2621.2004.00937.x

By:

Pérez-Alemán, Rosario;
Márquez-Meléndez, Rubén;
Mendoza-Guzmán, Virginia;
Jiménez-Castro, Jorge;
de la Torre, Luis;
Rodríguez-Terrazas, Bertha;
Barnard, John;
Quintero-Ramos, Armando

Publication type:

Article

Acidifying-blanching of ‘Cicorino’ leaves: effects of recycling of processing solution on product pH.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 811, doi. 10.1111/j.1365-2621.2004.00832.x

By:

Severini, Carla;
Derossi, Antonio;
De Pilli, Teresa;
Baiano, Antonietta

Publication type:

Article

Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars.

Published in:

International Journal of Food Science & Technology, 2000, v. 35, n. 3, p. 331, doi. 10.1046/j.1365-2621.2000.00391.x

By:

Verlinden, Bert E.;
Yuksel, Dogan;
Baheri, Mohammad;
De Baerdemaeker, Josse;
van Dijk, Cees

Publication type:

Article

THIN LAYER DRYING KINETICS OF INDIGENOUS GINGER RHIZOM, FOR BLANCHED AND UNBLANCHED TREATMENTS, USING ACTIVE SOLAR ENERGY.

Published in:

Acta Technica Corviniensis - Bulletin of Engineering, 2024, v. 17, n. 2, p. 35

By:

UMUNNA, Muofunanya Francis;
SIMONYAN, Kayode Joshua

Publication type:

Article

Optimization of low-temperature blanching combined with calcium treatment to inactivate Escherichia coli O157:H7 on fresh-cut spinach.

Published in:

Journal of Applied Microbiology, 2015, v. 119, n. 1, p. 139, doi. 10.1111/jam.12815

By:

Kim, N.H.;
Lee, N.Y.;
Kim, S.H.;
Lee, H.J.;
Kim, Y.;
Ryu, J.H.;
Rhee, M.S.

Publication type:

Article

Phenolic Compound and Trace Elements Contents of some Fresh and Processed Egyptian Vegetables.

Published in:

Journal of Food & Dairy Sciences, 2022, v. 13, n. 2, p. 33, doi. 10.21608/jfds.2022.128682.1042

By:

M. A., Sorour;
El-Shikh, Kh. A.;
Mohamed, Rania G.;
Kobacy, Walaa

Publication type:

Article

Effects of Microwave Blanching Treatment on POD Activity and Crispness in Capsicum frutescens L.

Published in:

Agricultural Science & Technology, 2016, v. 17, n. 1, p. 228

By:

Gang CHEN;
Yong YANG;
Yong ZHAN;
Yang LUO

Publication type:

Article

Modelling of air drying of fresh and blanched sweet potato slices.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 2, p. 278, doi. 10.1111/j.1365-2621.2009.02133.x

By:

Falade, Kolawole O.;
Solademi, Oluwakemi J.

Publication type:

Article

Canning of vegetable soybean: procedures and quality evaluations.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 6, p. 1125, doi. 10.1111/j.1365-2621.2009.01929.x

By:

Mozzoni, Leandro A.;
Morawicki, Rubén O.;
Pengyin Chen

Publication type:

Article

The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 10, p. 1896, doi. 10.1111/j.1365-2621.2008.01792.x

By:

Utomo, Joko S.;
Che Man, Yaakob B.;
Rahman, Russly A.;
Said Saad, Mohd.

Publication type:

Article

Effects of blanching, drying and extraction processes on the antioxidant activity of yam ( Dioscorea alata).

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 5, p. 859, doi. 10.1111/j.1365-2621.2007.01528.x

By:

Yun-Chin Chung;
Been-Huang Chiang;
Ji-Hung Wei;
Chien-Kuo Wang;
Pei-Chun Chen;
Cheng-Kuang Hsu

Publication type:

Article

EVALUATION OF AONLA (PHYLLANTHUS EMBLICA G.) SEGMENTS-IN-SYRUP PREPARED FROM STORED FRUITS.

Published in:

Research Journal of Agricultural Science, 2011, v. 43, n. 2, p. 252

By:

NAYAK, Priyanka;
BHATT, Devendra Kumar;
SHUKLA, Dharmendra Kumar;
TANDON, Dileep Kumar

Publication type:

Article

INVESTIGATION OF SOME PRETREATMENTS ON ENERGY AND SPECIFIC ENERGY CONSUMPTION DRYING OF BLACK MULBERRY.

Published in:

Chemical Industry & Chemical Engineering Quarterly, 2013, v. 19, n. 1, p. 89, doi. 10.2298/CICEQ111120045A

By:

ADABI, MOHAMMAD ESMAEILI;
MOTEVALI, ALI;
NIKBAKHT, ALI M.;
KHOSHTAGHAZA, MOHAMMAD HADI

Publication type:

Article

The effects spicing on quality of mozzarella cheese.

Published in:

Dairy / Mljekarstvo, 2016, v. 66, n. 2, p. 112, doi. 10.15567/mljekarstvo.2016.0203

By:

Akarca, G.;
Çağlar, A.;
Tomar, O.

Publication type:

Article

Cinética de Inactivación de la Enzima Peroxidasa, Color y Textura en Papa Criolla (Solanum tuberosum Grupo phureja) sometida a tres Condiciones de Escaldado.

Published in:

Información Tecnológica, 2012, v. 23, n. 4, p. 73, doi. 10.4067/S0718-07642012000400009

By:

Mendoza, Rolando;
Herrera, Aníbal O.

Publication type:

Article

16TH- AND 17TH-CENTURY ITALIAN CHIAROSCURO WOODCUTS: INSTRUMENTAL ANALYSIS, DEGRADATION, AND CONSERVATION.

Published in:

Journal of the American Institute for Conservation, 2015, v. 54, n. 4, p. 238, doi. 10.1179/1945233015Y.0000000008

By:

Morenus, Linda Stiber;
Eng, Charlotte W.;
Takahatake, Naoko;
Rambaldi, Diana C.

Publication type:

Article

Effect of Microwave Blanching on Slice Thickness and Quality Analysis of Star Fruit.

Published in:

Current Research in Nutrition & Food Science, 2017, v. 5, n. 3, p. 274, doi. 10.12944/CRNFSJ.5.3.12

By:

BEHERA, GITANJALI;
RAYAGURU, KALPANA;
NAYAK, PRAKASH KUMAR

Publication type:

Article

Investigation of drying kinetics, color, and rehydration parameters of broccoli florets dried with infrared radiation following blanching pretreatment.

Published in:

Chemical Engineering Communications, 2025, v. 212, n. 4, p. 603, doi. 10.1080/00986445.2024.2426164

By:

Borucu, Elena;
Doymaz, Ibrahim

Publication type:

Article

Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis).

Published in:

Foods, 2019, v. 8, n. 9, p. 399, doi. 10.3390/foods8090399

By:

Managa, Millicent G.;
Remize, Fabienne;
Garcia, Cyrielle;
Sivakumar, Dharini

Publication type:

Article

Optimizing Young Jackfruit (Artocarpus heterophyllus Lam.) Processing for Plant‐Based Meatballs: Impact of Thermal Treatments on Quality Parameters and Organoleptic Properties.

Published in:

International Journal of Food Science, 2025, v. 2025, p. 1, doi. 10.1155/ijfo/2106508

By:

Samutsri, Wisutthana;
Thimthuad, Sujittra;
Yoshida, Mitsuru

Publication type:

Article

Sifat Antioksidasi Bubuk Kunyit dan Pengaruhnya terhadap SGPT-SGOT Tikus Percobaan.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2024, v. 35, n. 2, p. 246, doi. 10.6066/jtip.2024.35.2.246

By:

Indarto, Tri;
Pujimulyani, Dwiyati;
Tamaroh, dan Siti

Publication type:

Article

ACIDIC SOAKING AND STEAM BLANCHING RETAIN ANTHOCYANINS AND POLYPHENOLS IN PURPLE Dioscorea alata FLOUR.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2013, v. 24, n. 2, p. 121, doi. 10.6066/jtip.2013.24.2.121

By:

Imanningsih, Nelis;
Muchtadi, Deddy;
Wresdiyati, Tutik;
Palupi, Nurheni Sri;
Komari

Publication type:

Article

Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.).

Published in:

International Food Research Journal, 2011, v. 18, n. 4, p. 1289

By:

Ali, G.;
Russly, A. R.;
Jamilah, B.;
Azizah, O.;
Mandana, B.

Publication type:

Article

Effect of microwave blanching on the quality of frozen Agaricus bisporus.

Published in:

Food Science & Technology International, 2015, v. 21, n. 4, p. 245, doi. 10.1177/1082013214529956

By:

Bernaś, Emilia;
Jaworska, Grażyna

Publication type:

Article

Effect of blanching temperature and dipping time on drying time of broccoli.

Published in:

Food Science & Technology International, 2014, v. 20, n. 2, p. 149, doi. 10.1177/1082013213476075

By:

Doymaz, Ibrahim

Publication type:

Article

Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimization.

Published in:

Food Science & Technology International, 2014, v. 20, n. 2, p. 83, doi. 10.1177/1082013212469616

By:

Brown, Valeria Anahí;
Lozano, Jorge E;
Genovese, Diego Bautista

Publication type:

Article

Quality evaluation of pearl millet based pasta as affected by depigmentation.

Published in:

Current Science (00113891), 2018, v. 115, n. 6, p. 1191, doi. 10.18520/cs/v115/i6/1191-1195

By:

Jalgaonkar, Kirti;
Jha, S. K.;
Mahawar, Manoj Kumar

Publication type:

Article

The effect of blanching temperature on the quality of microwave-vacuum dried mushroom Cantharellus cibarius.

Published in:

Agronomy Research, 2015, v. 13, n. 4, p. 929

By:

Galoburda, R.;
Kuka, M.;
Cakste, I.;
Klava, D.

Publication type:

Article

RESEARCH ON THE INFLUENCE OF BLANCHING AND FREEZING OPERATIONS UPON THE MAIN QUALITY INDICES FOR BELL PEPPERS.

Published in:

Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2017, v. 16, n. Part B, p. 87

By:

Ardelean, Alina Grigorita

Publication type:

Article

RESEARCH ON THE EFFECTIVENESS SCALDING DEVICE FRUITS AND VEGETABLES, USING GEOTHERMAL WATER AS A HEATING AGENT.

Published in:

Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2016, p. 262

By:

Iancu, Carmen;
Popovici, Mariana

Publication type:

Article

Effects of blanching on antioxidant property of Malabar Spinach (Basella rubra) ethanolic extract.

Published in:

Rivista Italiana delle Sostanze Grasse, 2019, v. 96, n. 4, p. 251

By:

Ogundele, J. O.;
Aliu, A. A.;
Komolafe, K. C.;
Akinmoladun, A. C.

Publication type:

Article

EFFECT OF PRESSURE AND BLANCHING TREATMENTS ON ENDOGENOUS ENZYMATIC ACTIVITY AND VITAMIN C CONTENT OF BELL PEPPER FRUIT.

Published in:

High Pressure Research, 2003, v. 23, n. 1/2, p. 97, doi. 10.1080/0895795031000114584

By:

Castro, S.;
Saraiva, J.;
Delgadillo, I.;
Sousa, A.

Publication type:

Article

Different prospects affecting production of parsley (Petroselinum crispum) leaf tea.

Published in:

Research on Crops, 2018, v. 19, n. 4, p. 736, doi. 10.31830/2348-7542.2018.0001.56

By:

NGUYEN PHUOC MINH;
DANG THANH SON;
VAN THI BICH LIEU;
LE THI THEM

Publication type:

Article

Effect of blanching, drying and preservation of dried wax apple (Syzygium samarangense) leaf tea.

Published in:

Research on Crops, 2018, v. 19, n. 4, p. 730, doi. 10.31830/2348-7542.2018.0001.55

By:

NGUYEN PHUOC MINH;
NGUYEN HOANG ANH;
PHAM THI LE PHA;
LONG GIANG BACH

Publication type:

Article

Texture analysis of blanched vegetables using high- and low-speed measuring methods.

Published in:

International Journal of Food Studies, 2017, v. 6, p. 1, doi. 10.7455/ijfs/6.1.2017.a1

By:

SCHMITT, CHRISTIAN;
FRIEDL, THOMAS;
MATTES, NADINE;
GRUPA, UWE;
HENSELA, OLIVER

Publication type:

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.

Published in:

International Journal of Food Studies, 2016, v. 5, p. 180, doi. 10.7455/ijfs/5.2.2016.a6

By:

CRUZ, RUI M. S.;
GODINHO, ANA I. A.;
ASLAN, DILEK;
KOÇAK, NECIP F.;
VIEIRA, MARGARIDA C.

Publication type:

Article

The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus) during smoking and drying.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 4, p. 1446, doi. 10.1002/fsn3.980

By:

Odoli, Cyprian Ogombe;
Oduor‐Odote, Peter;
Arason, Sigurjon

Publication type:

Article

The rehydration behavior of microwave-dried amaranth ( Amaranthus dubius) leaves.

Published in:

Food Science & Nutrition, 2017, v. 5, n. 3, p. 399, doi. 10.1002/fsn3.406

By:

Mujaffar, Saheeda;
Lee Loy, Alex

Publication type:

Article

Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α-amylase, α-glucosidase, and aldose reductase.

Published in:

Food Science & Nutrition, 2017, v. 5, n. 2, p. 233, doi. 10.1002/fsn3.386

By:

Irondi, Emmanuel A.;
Akintunde, Jacob K.;
Agboola, Samson O.;
Boligon, Aline A.;
Athayde, Margareth L.

Publication type:

Article