The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads
- Author
- GUIDA, V3 ; FERRARI, G1 2 ; PATARO, G1 ; CHAMBERY, A3 ; DI MARO, A3 ; PARENTE, A3
[1] Department of Industrial Engineering, University of Salerno, Via Ponte Don Melillo, 84084 Fisciano (SA), Italy
[2] ProdAl Scarl, University of Salerno, Salerno, Via Ponte Don Melillo, 84084 Fisciano (SA), Italy
[3] Department of Life Sciences, Second University of Naples, Via Vivaldi 43, 81100 Caserta, Italy - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2013, Vol 53, Num 2, pp 569-579, 11 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
- Artichoke Blanching Conventional heating Ohmic heating Quality parameters
- Keyword (fr)
- Artichaut Blanchiment (aliment) Chauffage ohmique Qualité Légume
- Keyword (en)
- Artichoke Blanching Ohmic heating Quality Vegetables
- Keyword (es)
- Alcachofa Blanqueo Calentamiento óhmico Calidad Hortalizas
- 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
- 27394039
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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DOI
10.1016/j.lwt.2013.04.006 
https://dx.doi.org/10.1016/j.lwt.2013.04.006
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