[Study of effect of mixed method (microwave followed by boiling water) blanching on the texture and ascorbic acid content of frozen white asparagus]
1990
Canet, W. | Gil, M. | Alonso, J. | Urrialde, R. (Instituto del Frio, Madrid (Spain))
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
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书目信息
出版者
APHF/SECH
其它主题
Ebullicion; Cuisson microondes; Congelacion; Cuisson a l'eau; Analisis organoleptico; Congelation
语言
西班牙语; 卡斯蒂利亚语
注释
6 ref. 6 graphs. Summaries (En, Es)
类型
Conference; Summary
来源
[Proceedings on horticulture], Associacao Portuguesa de Horticultura e Fruticultura (Portugal). Sociedad Espanola de Ciencias Horticolas.- Lisboa (Portugal): APHF/SECH, Jun 1990. p. 448-453
粮农组织大会
1. Iberian Congress on Horticultural Sciences, Lisbon (Portugal), 18-21 Jun 1990
1992-08-15
AGRIS AP
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