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Results 1 to 25 of 418

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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

Origin and nature of kraft colour. II, The role of bleaching in the formation of the extraction stage effluent colourZIOBRO, G. C.Journal of wood chemistry and technology. 1990, Vol 10, Num 2, pp 151-168, issn 0277-3813, 18 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

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 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

Effect of blanching on the diffusion of glucose from potatoesABDEL-KADER, Z. M.Nahrung (Weinheim). 1992, Vol 36, Num 1, pp 15-20, issn 0027-769XArticle

Can a closed cycle bleach plant be an industrial reality by the year 2000?TEDER, A; PALENIUS, I; SOTELAND, N et al.Paperi ja puu. 1989, Num 5, pp 509-514, issn 0031-1243, 4 p.Article

Closing the pulp-bleaching cycleONDREY, G; PARKINSON, G.Chemical engineering (New York, NY). 1997, Vol 104, Num 4, pp 33-37, issn 0009-2460, 3 p.Article

Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatmentBINGOL, Gokhan; ANG ZHANG; ZHONGLI PAN et al.Food chemistry. 2012, Vol 132, Num 2, pp 686-692, issn 0308-8146, 7 p.Article

Processing and quality characteristics of apple slices processed under simultaneous infrared dry-blanching and dehydration with intermittent heatingYI ZHU; ZHONGLI PAN; MCHUGH, Tara H et al.Journal of food engineering. 2010, Vol 97, Num 1, pp 8-16, issn 0260-8774, 9 p.Article

Quality attributes of vegetable soybean as a function of boiling time and conditionMOZZONI, Leandro A; PENGYIN CHEN; MORAWICKI, Ruben O et al.International journal of food science & technology. 2009, Vol 44, Num 11, pp 2089-2099, issn 0950-5423, 11 p.Article

Acrylamide in home-prepared roasted potatoes : Physiological Effects of Thermally Treated FoodsSKOG, Kerstin; VIKLUND, Gunilla; OLSSON, Kerstin et al.Molecular nutrition & food research (Print). 2008, Vol 52, Num 3, pp 307-312, issn 1613-4125, 6 p.Article

Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment ProtocolsGORINSTEIN, Shela; LEONTOWICZ, Hanna; LEONTOWICZ, Maria et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 12, pp 4418-4426, issn 0021-8561, 9 p.Article

Color development and acrylamide content of pre-dried potato chipsPEDRESCHI, Franco; LEON, Jorge; MERY, Domingo et al.Journal of food engineering. 2007, Vol 79, Num 3, pp 786-793, issn 0260-8774, 8 p.Article

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