Works about BLANCHING (Cooking)

Results: 207

Tomato powder processing involving different pretreatments: its effect on quality of the product packaged in polyethylene terephthalate pouches.

Published in:

Studia Universitatis Babeş-Bolyai, Biologia, 2025, v. 70, n. 1, p. 1

By:

EKEH, Faith Chidera;
AHAOTU, Ihuoma;
MADUKA, Ndukwe

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

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

Influence of Microwave Blanching on Arsenic Speciation and Bioaccessibility in Lentinus Edodes.

Published in:

Analytical Letters, 2018, v. 51, n. 13, p. 2141, doi. 10.1080/00032719.2017.1405011

By:

Chen, Shuangyang;
Xu, Jiajia;
Chen, Guitang;
Hu, Qiuhui;
Zhao, Liyan

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

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

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

Effect of Heat Treatment at Different Stages of Rigor on the Quality of Pacific White Shrimp ( Litopenaeus vannamei ).

Published in:

Journal of Aquatic Food Product Technology, 2017, v. 26, n. 7, p. 770, doi. 10.1080/10498850.2017.1288184

By:

Bhat, Tariq Hussain;
Chouksey, Mithilesh Kumar;
Balange, Amjad Khansaheb;
Nayak, Binaya Bhusan

Publication type:

Article

Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production.

Published in:

Dyna (0012-7353), 2018, v. 85, n. 207, p. 135, doi. 10.15446/dyna.v85n207.72876

By:

Gallego-Castillo, Sonia;
Ayala-Aponte, Alfredo Adolfo

Publication type:

Article

STATEMENT OF REMOVAL.

Published in:: Journal of Liquid Chromatography & Related Technologies, 2014, v. 37, n. 8, p. W1, doi. 10.1080/10826076.2014.887990
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

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

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

THE EFFECT OF BLANCHING PRE-TREATMENT ON THE DRYING KINETICS, THERMAL DEGRADATION OF PHENOLIC COMPOUNDS AND HYDROXYMETHYL FURFURAL FORMATION IN POMEGRANATE ARILS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 1, p. 156

By:

VARDİN, H.;
YILMAZ, F. M.

Publication type:

Article

EFFECT OF PRE-TREATMENT CONDITIONS ON STRUCTURE AND MECHANICAL PROPERTIES OF FREEZE-DRIED PUMPKIN.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 403

By:

CIURZYŃSKA, A.;
LENART, A.;
GRĘDA, K. J.

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

Effect of cooking conditions on quality of sweetened adzuki an.

Published in:

International Journal of Agricultural & Biological Engineering, 2014, v. 7, n. 4, p. 134, doi. 10.3965/j.ijabe.20140704.015

By:

Yao Xinmiao;
Lu Shuwen;
Zheng Xianzhe;
Sun Jingkun;
Ren Chuanying;
Zhang Yinglei;
Xie Xuejun;
Sun Xiangdong

Publication type:

Article

Retention of Bioactive Compounds During Domestic Processing of Croatian Domestic Garlic (Allium sativum L.).

Published in:

Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 590, doi. 10.17113/ftb.56.04.18.5709

By:

Pedisić, Sandra;
Zorić, Zoran;
Miljanović, Anđela;
Šimić, Danijela;
Repajić, Maja;
Dragović-Uzelac, Verica

Publication type:

Article

Effect of Stepwise Blanching and Calcium Chloride Solution on Texture and Structural Properties of Jalapeño Peppers in Brine.

Published in:

Food Technology & Biotechnology, 2009, v. 47, n. 4, p. 464

By:

Palma-Zavala, Dinora Judith;
Quintero-Ramos, Armando;
Jiménez-Castro, Jorge;
Talamás-Abbud, Ricardo;
Barnard, John;
Balandrán-Quintana, René Renato;
Solís-Martínez, Francisco

Publication type:

Article

Effects of Gum Arabic Edible Coatings and Sun-Drying on the Storage Life and Quality of Raw and Blanched Tomato Slices.

Published in:

Journal of Culinary Science & Technology, 2019, v. 17, n. 1, p. 45, doi. 10.1080/15428052.2017.1404535

By:

Adiamo, Oladipupo Q.;
Eltoum, Yousif A. I.;
Babiker, Elfadil E.

Publication type:

Article

Evaluating the Effectiveness of Blanching as a Pre-treatment to Minimize Surface White Discoloration on Pickled Carrots.

Published in:

Journal of Research & Innovation in Food Science & Technology, 2025, v. 14, n. 1, p. 1, doi. 10.22101/JRIFST.2024.411666.1505

By:

Madurangi, Alujjage Dona Ridma;
Janapriya Marapana, Rajapaksha Arachchilage Upul

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 Browning Enzyme Inactivation and Color of Pumpkins (Cucurbita Moschata D.).

Published in:

CET Journal - Chemical Engineering Transactions, 2024, v. 113, p. 457, doi. 10.3303/CET24113077

By:

Chi Nhan Tran;
Minh Vuong Kieu;
Thai Danh Luu;
Nhat Minh Phuong Nguyen;
Thi Anh Ngoc Tong

Publication type:

Article

The Effect of Different Drying Processes on Physicochemical Characteristics and Antioxidant Activity of Brassica spp. Cultivars from Northern Atlantic Portugal.

Published in:

CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 421, doi. 10.3303/CET1975071

By:

Duarte, Cristina;
Sousa, Ana Patrícia;
Rocha, Susana;
Pinheiro, Rita;
Vaz-Velho, Manuela

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

Effect of pre-milling processing techniques on pearl millet grains with special reference to in-vitro iron availability.

Published in:

Asian Journal of Dairy & Food Research, 2016, v. 35, n. 1, p. 76, doi. 10.18805/ajdfr.v35i1.9256

By:

Bhati, Dashrath;
Bhatnagar, Vibha;
Acharya, Vibha

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

Non-enzymatic Depolymerization of Carrot Pectin: Toward a Better Understanding of Carrot Texture During Thermal Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 1, p. E1, doi. 10.1111/j.1365-2621.2006.tb12391.x

By:

Sila, Daniel N.;
Smout, Chantal;
Elliot, Franklin;
Loey, Ann Van;
Hendrickx, Marc

Publication type:

Article

Influence of Low-temperature Blanching Combined with High-pressure Shift Freezing on the Texture of Frozen Carrots.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S304, doi. 10.1111/j.1365-2621.2005.tb07207.x

By:

Buggenhout, Sandy Van;
Messagie, Inge;
Loey, Ann;
Hendrickx, Marc

Publication type:

Article

Inactivation of Salmonella during Drying and Storage of Carrot Slices Prepared Using Commonly Recommended Methods.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M230, doi. 10.1111/j.1365-2621.2005.tb07193.x

By:

DiPersio, Patricia A.;
Yoon, Yohan;
Sofos, John N.;
Kendall, Patricia A.

Publication type:

Article

Viscoelastic Behavior of Melon Tissue as Influenced by Blanching and Osmotic Dehydration.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. E12, doi. 10.1111/j.1365-2621.2005.tb09031.x

By:

Martínez, Vanesa Y.;
Nieto, Andrea B.;
Viollaz, Pascual E.;
Alzamora, Stella Maris

Publication type:

Article

Classification of Potato Chips Using Pattern Recognition.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. E264, doi. 10.1111/j.1365-2621.2004.tb10996.x

By:

Edreschi, F. P;
Mery, D.;
Mendoza, F.;
Aguilera, J.M.

Publication type:

Article

Changes in Mushroom Texture and Cell Wall Composition Affected by Thermal Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. SNQ44, doi. 10.1111/j.1365-2621.2004.tb17885.x

By:

ZIVANOVIC, S.;
BUESCHER, R.

Publication type:

Article

Low-Temperature Blanching of Sweetpotatoes to Improve Firmness Retention: Effect on Compositional and Textural Properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1244, doi. 10.1111/j.1365-2621.2003.tb09633.x

By:

Walter, W.M.;
Truong, V-D.;
Simunovic, N.;
McFeeters, R.F.

Publication type:

Article

Blanching Effects on the Chemical Composition and the Cellular Distribution of Pectins in Carrots.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 9, p. 3321, doi. 10.1111/j.1365-2621.2002.tb09586.x

By:

Lo, C.-M.;
Grün, I.U.;
Taylor, T.A.;
Kramer, H.;
Fernando, L.N.

Publication type:

Article

Effects of Fruit Size on Fresh Cucumber Composition and the Chemical and Physical Consequences of Fermentation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 8, p. 2934, doi. 10.1111/j.1365-2621.2002.tb08841.x

By:

Lu, Z.;
Fleming, H.P.;
McFeeters, R.F.

Publication type:

Article

Microwave Blanching of Vegetables.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 1, p. 390, doi. 10.1111/j.1365-2621.2002.tb11416.x

By:

Ramesh, M. N.;
Wolf, W.;
Tevini, D.;
Bognar, A.

Publication type:

Article

Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and Freezing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 176, doi. 10.1111/j.1365-2621.2001.tb15602.x

By:

Roy, S.S.;
Taylor, T.A.;
Kramer, H.L.

Publication type:

Article

Influence of Blanching-osmotic Dehydration Treatments on Volatile Fraction of Strawberries.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1107

By:

Esriche, I.;
Chiralt, A.;
Moreno, I.;
Serra, J. A.

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