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Volumn 30, Issue 4, 1997, Pages 432-435

Nitrate extraction during blanching of spinach

Author keywords

Blanching; nitrate extraction kinases; diffusion; spinach

Indexed keywords

ARRHENIUS; SPINACIA OLERACEA;

EID: 0031161614     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0200     Document Type: Article
Times cited : (14)

References (11)
  • 5
    • 0001153411 scopus 로고
    • Blanching leafy vegetables with electromagnetic energy
    • PONNE C. T., BAYSAL T., YUKSEL D. Blanching leafy vegetables with electromagnetic energy. Journal of Food Science. 59:1994;1037-1041.
    • (1994) Journal of Food Science , vol.59 , pp. 1037-1041
    • Ponne, C.T.1    Baysal, T.2    Yuksel, D.3
  • 6
    • 85005461827 scopus 로고
    • Technical note: Loss of nitrate from carrots during blanching
    • VAROQUAUX P., VAROQUAUX F., TICHIT L. Technical note: Loss of nitrate from carrots during blanching. Journal of Food Technology. 21:1986;401-407.
    • (1986) Journal of Food Technology , vol.21 , pp. 401-407
    • Varoquaux, P.1    Varoquaux, F.2    Tichit, L.3
  • 7
    • 0018584083 scopus 로고
    • Recycling of water in vegetable blanching
    • SWARTZ J. B. Recycling of water in vegetable blanching. Food Technology. 33(6):1979;54-59.
    • (1979) Food Technology , vol.336 , pp. 54-59
    • Swartz, J.B.1
  • 9
    • 84985218712 scopus 로고
    • Der Einfluß thermischer Behandlung von Spinat im Temperaturbereich bis 100 °C auf den Gehalt an wesentlichen Inhaltsstoffen
    • PAULUS K., FRICKER A., DUDEN R., HEINTZE K., ZOHM H. Der Einfluß thermischer Behandlung von Spinat im Temperaturbereich bis 100 °C auf den Gehalt an wesentlichen Inhaltsstoffen. Lebensmittel-Wissenschaft und-Technologie. 8:1975.
    • (1975) Lebensmittel-Wissenschaft und-Technologie , vol.8
    • Paulus, K.1    Fricker, A.2    Duden, R.3    Heintze, K.4    Zohm, H.5
  • 10
    • 84995193148 scopus 로고
    • Effect of blanching on mineral and oxalate content of spinach
    • BENGTSSON B. L. Effect of blanching on mineral and oxalate content of spinach. Journal of Food Technology. 4:1969;141-145.
    • (1969) Journal of Food Technology , vol.4 , pp. 141-145
    • Bengtsson, B.L.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.