云南高校图书馆联盟文献共享服务平台- BLANCHING

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Antimicrobial activity of tofu whey and steam blanching pea water for enhancement of shelf-life of 3D printed mashed potatoes: 《Food Bioscience》2022年第6期532-536,共5页Puzhen Sun Yuwei Zhang Yanyu Zhang Ziqian Feng Sung Je Lee Luca Serventi; funded by the Massey-Lincoln and Agricultural Industry Trust(MLAIT),grant number 46467;as well as by Lincoln University(FOOD393-Practicum).; Using naturally-occurring antimicrobials against the resistance of foodborne pathogens towards antibiotics and chemicals,as well as their insensitivity is a promising research field.Water extracts of legumes have been...; 关键词：Antimicrobials BLANCHING Microbial spoilage TOFU Legume water 3D printing

Zinc Levels in Raw and Blanched Slenderleaf sp. (<i>Crotalaria ochroleuca</i>&<i>Crotalaria brevidens</i>) Indigenous Vegetables: 《Food and Nutrition Sciences》2019年第7期815-822,共8页Florence O. Habwe Walingo K. Mary; An estimated 20% of the world’s population is at risk for zinc (Zn) deficiency. Micronutrient deficiencies are most prevalent in Africa and remain a major problem facing poor populations, whose impact is worsened by ...; 关键词：Zinc Levels Indigenous VEGETABLES Slenderleaf CROTALARIA ochroleuca CROTALARIA brevidens BLANCHING

Comparative study of green peas using with blanching & without blanching techniques: 《Information Processing in Agriculture》2019年第2期285-296,共12页Om Prakash Pandey Bimal Kumar Mishra Ashok Misra; This paper attempts to analyze the kinetics involved in the drying of green peas in‘with blanching’and‘without blanching’techniques.Blanching by hot water mixed with a solution of citric acid(0.1–0.2 mg/ml)at 70...; 关键词：Hot air drying Green peas Drying kinetics BLANCHING Fluidized bed dryer

Impact of blanching pretreatment on the drying rate and energy consumption during far-infrared drying of Paprika(Capsicum annuum L.)被引量：3: 《Food Quality and Safety》2018年第2期97-103,共7页Takahiro Orikasa Naoki Ono Takashi Watanabe Yasumasa Ando Takeo Shiina Shoji Koide; JSPS KAKENHI,grant number JP16H05001[Grant-in-Aid for Scientific Research(B)];JP17K08015[Grant-in-Aid for Scientific Research(C)]。; We incorporated a superheated steam blanching pretreatment step into a paprika drying process and compared the far-infrared(FIR)drying rates,hardness of the sample surfaces,cell membrane stabilities,and energy consump...; 关键词：BLANCHING cell membrane stability energy consumption far-infrared drying hardness.

Innovative superheated steam impingement blanching(SSIB)enhances drying rate and quality attributes of line pepper被引量：5: 《Information Processing in Agriculture》2017年第4期283-290,共8页Xu-Hai Yang Qian Zhang Jun Wang Li-Zhen Deng Za Kan; the National Natural Science Foundation of China(Grant No.31360399)for the financial support.; Blanching is an essential step before processing of agricultural products as it can inactivate enzymes that cause undesirable changes.In current work the effects of superheated steam impingement blanching(SSIB)time an...; 关键词：Line pepper High-humidity hot air impingement BLANCHING Air impingement drying Drying characteristics Quality attributes

Recent developments and trends in thermal blanching-A comprehensive review被引量：32: 《Information Processing in Agriculture》2017年第2期101-127,共27页Hong-Wei Xiao Zhongli Pan Li-Zhen Deng Hamed M.El-Mashad Xu-Hai Yang Arun S.Mujumdar Zhen-Jiang Gao Qian Zhang; Thermal blanching is an essential operation for many fruits and vegetables processing.It not only contributes to the inactivation of polyphenol oxidase(PPO),peroxidase(POD),but also affects other quality attributes of...; 关键词：Thermal blanching Hot water blanching Microwave blanching Steam blanching Ohmic blanching Infrared blanching

Experimental Investigation on Simultaneous Dry Blanching and Drying of Mushroom Slices Using Microwave Enhanced Hot Air Heating System被引量：1: 《Journal of Food Science and Engineering》2013年第10期517-524,共8页Ipsita Das Girish Kumar; The study evaluated the feasibility of using microwave enhanced hot air heating system for simultaneous dry blanching and dehydration of mushroom slices. The technology involves application of microwave energy at the ...; 关键词：DEHYDRATION dry blanching MICROWAVE mushroom slices.

Optimization of Blanching Time, Sodium Metabisulphite （Na2S205） Concentration and Processing Time on Vitamin C Content, Microbial Quality and Sensory Characteristics during Canning of Green Pepper （Capsicum sinensis） Using Response Surface Methodology: 《Journal of Food Science and Engineering》2013年第6期285-298,共14页Emmanuel Ohene Afoakwa Henry Mensah-Brown Michael Hinneh; Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphi...; 关键词：Response surface methodology CANNING BLANCHING anti-browning agent COLOUR microbial quality texture optimization.

Inhibition of α-amylase and α-glucosidase activities by ethanolic extract of Telfairia occidentalis (fluted pumpkin) leaf: 《Asian Pacific Journal of Tropical Biomedicine》2012年第9期733-738,共6页G Oboh AJ Akinyemi AO Ademiluyi; the financial backing of International Foundation for Science(IFS)for granting Dr.G.Oboh the research grant forthe execution of this work(IFS Grant Agreement No.E/4625-1); Objective:To investigate the inhibitory effect of Telfairia occidentalis Hook f.(Curcubitaceae)(T.occidentalis)leaf on key enzyme linked to type-2 diabetes(α-amylase andα-glucosidase)as well as assess the effect of ...; 关键词：BLANCHING Antioxidants VEGETABLES Telfairia OCCIDENTALIS Α-AMYLASE Α-GLUCOSIDASE

Effects of Drying and Blanching on the Quality of Toona sinensis: 《Chinese Food Science》2012年第2期28-31,36,共5页ZHAO Ming-ye DAI Yun-qing SU Chun-yuan CHEN Min; Supported by National Natural Science Foundation(30771510); [Objective]To explore the best T.sinensis processing technology.[Method]The T.sinensis was treated by hot wind drying,freeze drying and blanching,and the contents of ascorbic acid,total phenolics and nitrite were dete...; 关键词：Toona sinensis Ascorbic acid POLYPHENOL NITRITE China

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