Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage

Journal of Food Engineering

Volumn 84, Issue 1, 2008, Pages 148-155

  Olivera, Daniela F ^a   Viña, Sonia Z ^a   Marani, Claudio M ^a   Ferreyra, Ricardo M ^a   Mugridge, Alicia ^a   Chaves, Alicia R ^a   Mascheroni, Rodolfo H ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Antioxidant compounds; Ascorbic acid; Blanching method; Frozen vegetables; Sensory quality

Indexed keywords

AGRICULTURAL PRODUCTS; FLAVORS; FREEZING; SAMPLING; SENSORY PERCEPTION; VITAMINS;

ANTIOXIDANT COMPOUNDS; ASCORBIC ACID; BLANCHING METHOD; FROZEN VEGETABLES; SENSORY QUALITY;

FOOD STORAGE;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. GEMMIFERA;

EID: 34547513508     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.05.005     Document Type: Article

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