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Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips
Pre-drying, Blanching Citric Acid
2016/6/2
Frying of sweet potato slices is carried out to convert the roots to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability. ...
Blanching and Drying Behavior of Dioscorea schimperiana and Impact on Cellular Exchanges and on Calcium, Ascorbic Acid and β-carotene Contents
Blanching and Drying Behavior Dioscorea schimperiana
2016/6/1
The influence of blanching parameters (time and temperature), variety and yam thickness on cellular exchanges and on calcium, ascorbic acid and β-carotene contents during blanching and/or subsequent d...
Effect of Stepwise Blanching and Calcium Chloride Solution on Texture and Structural Properties of Jalapeño Peppers in Brine
texture calcium microscopy blanching brine jalapeñ o pepper
2010/3/24
Jalapeño peppers incur texture changes during thermal processing due to loss of turgor pressure, tissue softening, and pectin solubility in the cell wall, which affects their quality and accept...
Influence of Blanching on Growth,Quality and Anatomical Characters in Hamabofu (Glehnia littoralis Fr.Schm.)
essential oil light oil duct
2009/7/8
Hamabofu (Glehnia littoralis Fr.Schm.) is one of the traditional blanched vegetables in Japan. Rootstocks were grown for one month under darkness or natural daylight condition to compare plant charact...