Author: Isabelle M. DowneyPublisher:
ISBN:
Category : Beans
Languages : en
Pages : 118
Book Description
Effect of Blanching on Some Chemical and Organoleptic Changes in Frozen Snap Beans
Author: Isabelle M. DowneyPublisher:
ISBN:
Category : Beans
Languages : en
Pages : 118
Book Description
Effect of Blanching and Subsequent Holding on Some Chemical Constituents and Enzyme Activities in Peas, Snap Beans, and Lima Beans
Author: The Physico-chemical Changes Occurring in Green Beans and Strawberries During Blanching, Freezing, and Frozen Storage
Author: James Michael CarrEffects of Different Blanching Techniques and Frozen Storage on the Sensory Quality of Green Beans
Author: Mehmet OzkanPublisher:
ISBN:
Category : Frozen vegetables
Languages : en
Pages : 200
Book Description
Quality and Preservation of Vegetables
Author: Michael EskinPublisher: CRC Press
ISBN: 1000443396
Category : Gardening
Languages : en
Pages : 322
Book Description
This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also discussed since the majority of vegetables, with the exception of lettuce and celery, are processed for the retail market. The selection of vegetables is based on their economic importance although several others are included for completion.
The Effect of Three Variations in Blanching Snap Beans and Broccoli and Two Variations in Blanching Spinach on Palatability and Ascorbic Acid Content of the Frozen Vegetables
Author: Winona Morelle BrowerPublisher:
ISBN:
Category :
Languages : en
Pages : 82
Book Description
The Effects of Varieties, Blanching Techniques, and Cooking Methods on Color, Texture, and Sensory Characteristics of Frozen Green Beans
Author: Cherri Marisa YoungPublisher:
ISBN:
Category : Beans
Languages : en
Pages : 102
Book Description
Bulletin - International Institute of Refrigeration
Author: International Institute of RefrigerationPublisher:
ISBN:
Category : Refrigeration and refrigerating machinery
Languages : en
Pages : 1370
Book Description
Vols. 6- include supplementary material of Publications, Reports, Work, etc. of the Institute and some of its commissions.
New Perspectives on Food Blanching
Author: Felipe Richter ReisPublisher: Springer
ISBN: 3319486659
Category : Technology & Engineering
Languages : en
Pages : 162
Book Description
This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.
Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Author: Y. H. HuiPublisher: CRC Press
ISBN: 146650787X
Category : Technology & Engineering
Languages : en
Pages : 3632
Book Description
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The