Estudio del efecto de escaldados mixtos "Microondas-Agua" en la textura y contenido de acido ascorbico de esparrago blanco congelado.
1990
Canet W. | Gil M. | Alonso J. | Urrialde R.
The effects of four different blanching methods - boiling water, steam, stepwise, and a mixed method microwave followed by boiling water on the texture and ascorbic acid content of frozen white asparagus were compared. The results showed that microwaving followed by boiling water yielded a more acceptable and uniform product texture, shortening blanching time and reducing ascorbic acid losses. Slow rates are the best method to thaw precoocked frozen asparagus.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Wolters Kluwer
