Sensory and biochemical changes in Swiss chard (Beta vulgaris) during blanching

LWT

Volumn 38, Issue 7, 2005, Pages 772-778

  Aguero M V ^a   Pereda, J ^a   Roura, S I ^b   Moreira, M R ^a   Del Valle, C E ^a  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Consejo Nacional de Investigaciones Científicas Y Técnicas ^*  (Argentina)

Author keywords

Blanching; Chlorophyll; Leafy vegetables; Peroxidase activity; Vitamin C

Indexed keywords

BACTERIA; BIOCHEMISTRY; CHLOROPHYLL; ENZYMES; ORGANIC ACIDS; STEAM;

ASCORBIC ACID; BLANCHING; MESOPHILIC BACTERIAL COUNTS; PEROXIDASE;

FOOD PROCESSING;

BACTERIA (MICROORGANISMS); BETA VULGARIS; BETA VULGARIS CICLA; BETA VULGARIS SUBSP. VULGARIS;

EID: 20444387278     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.07.018     Document Type: Article

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