Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue

Journal of Food Engineering

Volumn 47, Issue 2, 2001, Pages 123-126

  Arroqui, C ^a   Rumsey, T R ^b   Lopez, A ^c   Virseda, P ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^b Univ of California   (United States)

^c TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CROPS; GLUCOSE; THERMAL DIFFUSION IN SOLIDS; WATER RECYCLING;

ASCORBIC ACIDS; POTATO TISSUE; WATER BLANCHING;

FOOD PROCESSING;

EID: 0342903326     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00107-2     Document Type: Article

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