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.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
其它主题
Cuisson a l' eau; Ebullicion; Congelacion; Cuisson microondes; Analisis organoleptico; Congelation
语言
西班牙语; 卡斯蒂利亚语
注释
6 ref. 6 graphs. Summaries (En, Es).
翻译的标题
英语.
[Study of effect of mixed method (microwave followed by boiling water) blanching on the texture and ascorbic acid content of frozen white asparagus]. [Spanish]
类型
Journal Article; Conference; Summary
粮农组织大会
1. Iberian Congress on Horticultural Sciences. Lisbon (Portugal). 18-21 Jun 1990.
团体作者
Instituto del Frio, Madrid (Spain)
2012-11-15
AGRIS AP
