Works about BLANCHING (Cooking)

Results: 198

Phytochemicals and Effect of Blanching Time on Oxalate and Phytate Content in Leaves of Some Non-conventional Vegetables in Gombi Local Government Area, Adamawa State, Nigeria.

Published in:

Journal of Applied Sciences & Environmental Management, 2025, v. 29, n. 4, p. 1039, doi. 10.4314/jasem.v29i4.4

By:

BODA, A. H.;
DOWELL, B. F.;
MALGWI, D. W.;
EMMANUEL, W.

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

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

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

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

Textural properties and sensory quality of processed sweetpotatoes as affected by low temperature...

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 739, doi. 10.1111/j.1365-2621.1998.tb15826.x

By:

Truong, V.D.;
Walter Jr., W.M.

Publication type:

Article

Optimization of low temperature blanching of frozen jalapeno pepper (Capsicum annuum) using...

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 519, doi. 10.1111/j.1365-2621.1998.tb15777.x

By:

Quintero-Ramos, A.;
Bourne, M.C.;
Barnard, J.;
Anzaldúa-Morales, A.

Publication type:

Article

Low-temperature blanch improves textural quality of French-fries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 568, doi. 10.1111/j.1365-2621.1997.tb04432.x

By:

Aguilar, C.N.;
Anzaldua-Morales, A.

Publication type:

Article

Water Blanching Effects on Headspace Volatiles and Sensory Attributes of Carrots.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 6, p. 1191, doi. 10.1111/j.1365-2621.1996.tb10958.x

By:

Shamaila, Mawele;
Durance, Timothy;
Girard, Benoit

Publication type:

Article

Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1127, doi. 10.1111/j.1365-2621.1992.tb11279.x

By:

QUINTERO-RAMOS, A.;
BOURNE, M.C.;
ANZALDÚA-MORALES, A.

Publication type:

Article

Demethylation of Pectic Substances: Relationship to Methylesterase Activity during Brine Storage of Cherries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 682, doi. 10.1111/j.1365-2621.1992.tb08071.x

By:

TAILLAN, E.;
AMBID, C.;
PECH, J.C.;
RAYNAL, J.

Publication type:

Article

Lipoxygenase as Blanching Index for Frozen Vegetable Soybeans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 448, doi. 10.1111/j.1365-2621.1991.tb05300.x

By:

SHEU, S.C.;
CHEN, A.O.

Publication type:

Article

Control of Spoilage of Canned Mushrooms Inoculated with Clostridium sporogenes PA3679 Spores by Acid-Blanching and EDTA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1331, doi. 10.1111/j.1365-2621.1990.tb03928.x

By:

OKEREKE, A.;
BEELMAN, R. B.;
DOORES, S.

Publication type:

Article

Harvest Date and CA Storage Management Effects on Quality of Processed Apple Slices.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 4, p. 1046, doi. 10.1111/j.1365-2621.1990.tb01594.x

By:

McLELLAN, M.R.;
BLANPIED, G.D.;
MASSEY, L.M.

Publication type:

Article

Freezing of Banana Slices. Influence of Maturity Level and Thermal Treatment Prior to Freezing.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 4, p. 1070, doi. 10.1111/j.1365-2621.1990.tb01600.x

By:

CANO, PILAR;
MARIN, M. ANTONIA;
FUSTER, CARMEN

Publication type:

Article

Effect of Thermal Processing on Lima Bean Vitamin B-6 Availability.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 154, doi. 10.1111/j.1365-2621.1990.tb06040.x

By:

EKANAYAKE, ATHULA;
NELSON, PHILIP E.

Publication type:

Article

Effect of Surface Freezing on Ascorbic Acid Retention in Water Blanched Potato Strips.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1090, doi. 10.1111/j.1365-2621.1989.tb07955.x

By:

GARROTE, RAÚL L.;
SILVA, ENRIQUE R.;
BERTONE, RICARDO A.

Publication type:

Article

Optimization of Carrot Dehydration Process using Response Surface Methodology.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 714, doi. 10.1111/j.1365-2621.1989.tb04688.x

By:

MUDAHAR, G.S.;
TOLEDO, R.T.;
FLOROS, J.D.;
JEN, J.J.

Publication type:

Article

Directly-Acidified Carrot Slices for Ingredients in Refrigerated Vegetable Salads.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 90, doi. 10.1111/j.1365-2621.1989.tb08575.x

By:

JULIOT, K.N.;
LINDSAY, R.C.;
RIDLEY, S.C.

Publication type:

Article

Kinetics of shrinkage of mushrooms during blanching

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1406, doi. 10.1111/j.1365-2621.1988.tb09288.x

By:

Konanayakam, M.;
Sastry, S. K.

Publication type:

Article

Thermal energy consumption for blanching and sterilization of snap beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 378, doi. 10.1111/j.1365-2621.1986.tb11134.x

By:

Rao, M. A.;
Vitali, A. A.;
Cooley, H. J.

Publication type:

Article

Thermo-kinetic modeling of peroxidase inactivation during blanching-cooling of corn on the cob

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 141

By:

Bressan, J. A.;
Garrote, R. L.;
Luna, J. A.

Publication type:

Article

Vitamin C retention of potato fries blanched in water

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 272

By:

Swanson, B. G.;
Augustin, J.;
Artz, W. E.;
Pettibone, C. A.

Publication type:

Article

Heat and mass transfer during the warm water blanching of potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 220

By:

Calvelo, A.;
Califano, A. N.

Publication type:

Article

Application of leaching model to describe potato nutrient losses in hot water blanching

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1519

By:

Jones, W. J.;
Sullivan, J. F.;
Craig, Jr., J. C.;
Monica, E. S. Della;
Egoville, M. J.;
Kozempel, M. F.;
Talley, E. A.

Publication type:

Article

Effect of microwave blanching on the color and composition of strawberry concentrate

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1573

By:

Lee, D. D.;
Poei, M. S.;
Wrolstad, R. E.

Publication type:

Article

Yields and solids loss in water and steam blanching, water and air cooling, freezing, and cooking of broccoli spears

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1408

By:

Bomben, J. L.;
Carroad, P. A.;
Swartz, J. B.

Publication type:

Article

Evaluation of evacuated packages as an alternative to blanching for frozen spinach

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 404

By:

Hicks, J. R.;
Tabacchi, M. H.;
Birnbaum, N. R.;
Brecht, P. E.

Publication type:

Article

Effect of type of bean, moisture level, blanch treatment and storagetime on quality attributes and nutrient content of canned dry beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 392, doi. 10.1111/j.1365-2621.1979.tb03796.x

By:

Nordstrom, C. L.;
Sistrunk, W. A.

Publication type:

Article

Effect of blanching treatments on the firmness of carrots

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 615, doi. 10.1111/j.1365-2621.1979.tb03848.x

By:

Lee, C. Y.;
Bourne, M. C.;
Van Buren, J. P.

Publication type:

Article

Blanching effect on polyphenol oxidase activity in table beets

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 82, doi. 10.1111/j.1365-2621.1979.tb10010.x

By:

Lee, C. Y.;
Smith, N. L.

Publication type:

Article

Effect of blanching, EDTA and NaHSO on color and Vitamin B retentionin canned garbanzo beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 375

By:

Miller, M. W.;
Daoud, H. N.;
Luh, B. S.

Publication type:

Article

DMS levels in the aroma of cooked frozen sweet corn as affected by cultivar, maturity, blanching and packaging

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 346

By:

Dignan, D. M.;
Wiley, R. C.

Publication type:

Article

Effect of Vegetable Freezing and Preparation of Frozen Products for Consumption on the Content of Lead and Cadmium.

Published in:

Polish Journal of Environmental Studies, 2007, v. 16, n. 4, p. 579

By:

Lisiewska, Z.;
Gębczyński, P.;
Kmiecik, W.

Publication type:

Article

Structural and physical properties of dried Anaheim chilli peppers modified by low-temperature blanching.

Published in:

Journal of the Science of Food & Agriculture, 2004, v. 84, n. 1, p. 59, doi. 10.1002/jsfa.1611

By:

JC Heredia-Léon;
R Talamás-Abbud;
V Mendoza-Guzmán;
F Solís-Martinez;
J Jimenez-Castro;
J Barnard;
A Quintero-Ramos

Publication type:

Article

Antioxidant Properties of Two Varieties of Bitter Gourd (.Momordica charantia) and the Effect of Blanching and Boiling on Them.

Published in:

Pertanika Journal of Tropical Agricultural Science, 2014, v. 37, n. 1, p. 121

By:

Choo, W. S.;
Yap, J. Y.;
Chan, S. Y.

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

EFFECTS OF BLANCHING ON FIRMNESS OF SLICED POTATOES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, v. 16, n. 1, p. 31

By:

Severini, C.;
Baiano, A.;
Del Nobile, M. A.;
Mocci, G.;
De Pilli, T.

Publication type:

Article

EVALUATION OF NUTRITIVE AND ANTIOXIDANT PROPERTIES OF BLANCHED LEAFY VEGETABLES CONSUMED IN WESTERN COTE D'IVOIRE.

Published in:

Food & Environment Safety, 2014, v. 13, n. 2, p. 99

By:

ZORO, Armel F.;
ZOUE, Lessoy T.;
NIAMKE, Sébastien L.

Publication type:

Article

Effect of pre-treatment and drying temperature on quality of dehydrated cauliflower (Brassica oleracea var. botrytis).

Published in:

Journal of Applied Horticulture, 2014, v. 16, n. 1, p. 71, doi. 10.37855/jah.2014.v16i01.12

By:

Ranjan, R.;
Longkumer, M.;
Kabir, J.

Publication type:

Article

Drying Performance and Product Quality of Sliced Carrots by Infrared Blanching Followed by Different Drying Methods.

Published in:

International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0384

By:

Wu, Bengang;
Pan, Zhongli;
Xu, Baoguo;
Bai, Junwen;
El-Mashad, Hamed M.;
Wang, Bei;
Zhou, Cunshan;
Ma, Haile

Publication type:

Article

Rehydration Capacity and Kinetics of Solar-Dried Carrot (Daucus carota) Slices as Affected by Blanching and Osmotic Pretreatments.

Published in:

International Journal of Food Engineering, 2016, v. 12, n. 2, p. 203, doi. 10.1515/ijfe-2015-0210

By:

Tadesse, F. Teferra;
Abera, Solomon;
Solomon, W. K.

Publication type:

Article

NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean.

Published in:

International Journal of Food Engineering, 2016, v. 12, n. 2, p. 181, doi. 10.1515/ijfe-2015-0166

By:

Teng Li;
Xin Rui;
Chuanhai Tu;
Wei Li;
Kun Wang;
Lu Huang;
Mingsheng Dong

Publication type:

Article

Pear Drying: Thermodynamics Studies and Coefficients of Convective Heat and Mass Transfer.

Published in:

International Journal of Food Engineering, 2013, v. 9, n. 4, p. 365, doi. 10.1515/ijfe-2012-0247

By:

da Silva, Alexandre Navarro;
dos Reis Coimbra, Jane Sélia;
Botelho, Fernando Mendes;
de Moraes, Moysés Naves;
de Faria, Janaína Teles;
da Conceição Trindade Bezerra, Maria;
Martins, Márcio Arêdes;
de Oliveira Siqueira, Antônio Marcos

Publication type:

Article

Effects of Blanching Methods on Drying Kinetics of Oyster Mushroom.

Published in:

International Journal of Food Engineering, 2009, v. 5, n. 4, p. 1, doi. 10.2202/1556-3758.1438

By:

Srivastava, Brijesh;
Singh, K. Padmeshore;
Zimik, Wungshim

Publication type:

Article

Physicochemical characteristics of Parijat (Nyctanthes arbour-tristis L.) leaves during microwave blanching.

Published in:

Journal of Microwave Power & Electromagnetic Energy, 2025, v. 59, n. 1, p. 75, doi. 10.1080/08327823.2025.2454720

By:

Gandhi, Rajdeep;
Kumar, Navneet;
Tiwari, Brijesh K.

Publication type:

Article

MINIMALLY PROCESS ON CUT PEELED CHAYOTE.

Published in:

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

By:

Yuliasih, Indah;
Sugiarto;
Shella

Publication type:

Article

Impact of apple slice thickness and water-soaking pretreatment on catalytic infrared blanching efficiency and subsequent hot air drying performance.

Published in:

Drying Technology, 2025, v. 43, n. 5, p. 802, doi. 10.1080/07373937.2025.2470183

By:

Wu, Bengang;
Bouhile, Yasmine;
Guo, Yiting;
Dai, Junjun;
Song, Chenyu;
Cong, Lei;
Ma, Haile

Publication type:

Article