Influence of low temperature blanching on the content of valuable substances and sensory properties in ready-to-use salads

Journal of Food Engineering

Volumn 56, Issue 2-3, 2003, Pages 215-217

  Mayer Miebach, Esther ^a   Gartner U ^a   Grossmann B ^a   Wolf, W ^a   Spiess W E L ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Antioxidant capacity; Endive; Low temperature blanching; Polyphenols; Sensory properties

Indexed keywords

ANTIOXIDANTS; ATMOSPHERIC HUMIDITY; COLD STORAGE; FOOD PROCESSING; LOW TEMPERATURE EFFECTS; OPTIMIZATION; PHENOLS; TEXTURES; WATER;

LOW TEMPERATURE BLANCHING;

FOOD PRODUCTS;

EID: 0037290327     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00254-6     Document Type: Conference Paper

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