OHMIC BLANCHING EFFECTS ON DRYING OF VEGETABLE BYPRODUCTICIER, Filiz.Journal of food process engineering. 2010, Vol 33, Num 4, pp 661-683, issn 0145-8876, 23 p.Article

Ohmic blanching of mushroomsSENSOY, Ilkay; SASTRY, Sudhir K.Journal of food process engineering. 2004, Vol 27, Num 1, pp 1-15, issn 0145-8876, 15 p.Article

Predicting the end point of a blanching processGARROTE, Raul L; SILVA, Enrique R; BERTONE, Ricardo A et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 3, pp 309-315, issn 0023-6438, 7 p.Article

OPTIMIZATION OF BLANCHING PROCESS FOR CARROTSSHIVHARE, U. S; GUPTA, M; BASU, S et al.Journal of food process engineering. 2009, Vol 32, Num 4, pp 587-605, issn 0145-8876, 19 p.Article

Microwave blanching of cubed potatoesSEVERINI, Carla; BAIANO, Antonietta; DE PILLI, And-Teresa et al.Journal of food processing and preservation. 2003, Vol 27, Num 6, pp 475-491, issn 0145-8892, 17 p.Article

Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slicesBENGANG WU; ZHONGLI PAN; WENJUAN QU et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 57, Num 1, pp 90-98, issn 0023-6438, 9 p.Article

Effect of different blanching times on antioxidant properties in selected cruciferous vegetablesAMIN, Ismail; WEE YEE LEE.Journal of the science of food and agriculture. 2005, Vol 85, Num 13, pp 2314-2320, issn 0022-5142, 7 p.Article

Die Bleichung von Speisefetten und Ölen VI. Die Praxis der Bleichung. Aus dem Arbeitskreis Technologien der industriellen Gewinnung und Verarbeitung von Speisefetten = The blanching of edible fats and oils. Practice of blanching. From the studies of the group Technology of industrial production and transformation of edible fatsZSCHAU, W.Fett (Weinheim). 1999, Vol 101, Num 3, pp 115-116, issn 0931-5985Article

EFFECT OF BLANCHING AND DRYING PROCESS ON CAROTENOIDS COMPOSITION OF UNDERUTILIZED ETHIOPIAN (COCCINIA GRANDIS L. VOIGT) AND INDIAN (TRIGONELLA FOENUM-GRAECUM L.) GREEN LEAFY VEGETABLESADDIS, G; BASKARAN, R; RAJU, M et al.Journal of food processing and preservation. 2009, Vol 33, Num 6, pp 744-762, issn 0145-8892, 19 p.Article

The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stickUTOMO, Joko S; CHE MAN, Yaakob B; RAHMAN, Russly A et al.International journal of food science & technology. 2008, Vol 43, Num 10, pp 1896-1900, issn 0950-5423, 5 p.Article

Isothermal calorimetry approach to evaluate tissue damage in carrot slices upon thermal processingGOMEZ, Federico; TOLEDO, Romeo T; WADSÖ, Lars et al.Journal of food engineering. 2004, Vol 65, Num 2, pp 165-173, issn 0260-8774, 9 p.Article

Die Bleichung von Speisefetten und Ölen VII. Qualitätskontrolle der Bleichung. Aus dem Arbeitskreis Technologien der industriellen Gewinnung und Verarbeitung von Speisefetten = The blanching of edible fats and oils. Quality control of blanching. From the studies of the group technology of industrial production and transformation of edible fatsZSCHAU, W.Fett (Weinheim). 1999, Vol 101, Num 3, pp 117-119, issn 0931-5985Article

Maintaining the quality of sugarcane juice with blanching and ascorbic acidLIN CHUN MAO; YONG QUAN XU; FEI QUE et al.Food chemistry. 2007, Vol 104, Num 2, pp 740-745, issn 0308-8146, 6 p.Article

Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red applesDOYMAZ, Ibrahim.Food and bioproducts processing. 2010, Vol 88, Num 2-3, pp 124-132, issn 0960-3085, 9 p.Article

Effects of blanching method on the quality characteristics of frozen peasLIN, S; BREWER, M. S.Journal of food quality. 2005, Vol 28, Num 4, pp 350-360, issn 0146-9428, 11 p.Article

Image Analysis of Microstructural Changes in Almond Cotyledon as a Result of ProcessingALTAN, Aylin; MCCARTHY, Kathryn L; TIKEKAR, Rohan et al.Journal of food science. 2011, Vol 76, Num 2, issn 0022-1147, E212-E221Article

EFFECT OF BLANCHING ON STORAGE STABILITY OF HAZELNUT MEALCAM, Sehriban; KILIC, Meral.Journal of food quality. 2009, Vol 32, Num 3, pp 369-380, issn 0146-9428, 12 p.Article

Pulsed electric field treatment of carrots before drying and rehydrationGACHOVSKA, Tanya K; SIMPSON, Marian V; NGADI, Michael O et al.Journal of the science of food and agriculture. 2009, Vol 89, Num 14, pp 2372-2376, issn 0022-5142, 5 p.Article

Drying curve modelling of blanched carrot cubes under natural convection conditionGORNICKI, K; KALETA, A.Journal of food engineering. 2007, Vol 82, Num 2, pp 160-170, issn 0260-8774, 11 p.Article

Microwave blanching of sliced potatoes dipped in saline solutions to prevent enzymatic browningSEVERINI, C; BAIANO, A; DE PILLI, T et al.Journal of food biochemistry. 2004, Vol 28, Num 1, pp 75-89, issn 0145-8884, 15 p.Article

Effects of processing on kiwi fruit dynamic rheological behaviour and tissue structureGERSCHENSON, L. N; ROJAS, A. M; MARANGONI, A. G et al.Food research international. 2001, Vol 34, Num 1, pp 1-6, issn 0963-9969Article

Reduction of microflora of whole pickling cucumbers by blanchinqBREIDT, F; HAYES, J. S; FLEMING, H. P et al.Journal of food science. 2000, Vol 65, Num 8, pp 1354-1358, issn 0022-1147Article

Hydration kinetics of red kidney beans (Phaseolus vulgaris L.)ABU-GHANNAM, N; MCKENNA, B.Journal of food science. 1997, Vol 62, Num 3, pp 520-523, issn 0022-1147Article

Modificaciones del valor nutritivo de la alcachofa durante su procesado industrial = Modification of artichokes nutritive value during industrial processingLOPEZ, G; ROS, G; RINCON, F et al.Alimentaria. 1997, Num 279, pp 129-134, issn 0300-5755Article

Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverageAHMADIAN-KOUCHAKSARAEI, Zahra; VARIDI, Mehdi; MOHAMMAD JAVAD VARIDI et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 57, Num 1, pp 299-305, issn 0023-6438, 7 p.Article