Low temperature blanching of frozen carrots with calcium chloride solutions at different holding times on texture of frozen carrots

Journal of Food Processing and Preservation

Volumn 26, Issue 5, 2002, Pages 361-374

  Quintero Ramos, A ^a,c   Bourne, M ^b   Barnard, J ^b   Gonzalez Laredo R ^c   Anzaldua Morales A ^a   Pensaben Esquivel, M ^c   Marquez Melendez R ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b New York State Agricultural Experiment Station   (United States)

^c Instituto Tecnologico de   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ABSORPTION; CALCIUM COMPOUNDS; FOOD PRODUCTS; LOW TEMPERATURE EFFECTS; SOLUTIONS; TEXTURES;

LOW TEMPERATURE BLANCHING;

FOOD PRESERVATION;

DAUCUS CAROTA;

EID: 0036876267     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2002.tb00490.x     Document Type: Article

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