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Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.)

Author
CASTRO, Sónia M1 ; SARAIVA, Jorge A1 ; DOMINGUES, Fernando M. J1 ; DELGADILLO, Ivonne1
[1] Department of Chemistry, Unit Research of Química Orgânica, Produtos Naturais e Agro-alimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
Source

Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2011, Vol 44, Num 2, pp 363-369, 7 p ; ref : 3/4 p

CODEN
LBWTAP
ISSN
0023-6438
Scientific domain
Food science technology
Publisher
Elsevier, Kidlington
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Ascorbic acid Enzymes Peppers Temperature and pressure treatments Texture
Keyword (fr)
Acide ascorbique Blanchiment (aliment) Capsicum annuum Enzyme Jaune Poivron Pression Température Texture Traitement thermique Angiospermae Dicotyledones Légume Solanaceae Spermatophyta Vitamine
Keyword (en)
Ascorbic acid Blanching Capsicum annuum Enzyme Yellow Bell pepper Pressure Temperature Texture Heat treatment Angiospermae Dicotyledones Vegetables Solanaceae Spermatophyta Vitamin
Keyword (es)
Acido ascórbico Blanqueo Capsicum annuum Enzima Amarillo Pimienta dulce Presión Temperatura Textura Tratamiento térmico Angiospermae Dicotyledones Hortalizas Solanaceae Spermatophyta Vitamina
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
23397494

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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