Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)

European Food Research and Technology

Volumn 220, Issue 3-4, 2005, Pages 421-430

  Canet, Wenceslao ^a   Alvarez, María Dolores ^a   Luna, Pilar ^a   Fernández, Cristina ^a   Tortosa, María Estrella ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b Laboratory of Applied Geology   (Spain)

Author keywords

Firmness; Pectic material; Pectinesterase; Phaseolus vulgaris; Softening kinetics; Structure

Indexed keywords

CHEMISTRY; FUZZY SETS; KINETIC THEORY; MOLECULAR STRUCTURE; PARAMETER ESTIMATION; QUALITY CONTROL; SWELLING; TEXTURES;

BLANCHING; FRACTIONAL CONVERSION; GREEN VEGETABLES; PECTIN MATERIALS;

VEGETATION;

FUZZY LOGIC; KINETICS; MOLECULAR STRUCTURE; PARAMETERS; PLANTS; QUALITY CONTROL; SWELLING; TEXTURE;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 17144410393     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1051-x     Document Type: Article

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