Effect of Blanching in Water and Sugar Solutions on Texture and Microstructure of Sliced Carrots

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Neri, Lilia ^a,b   Hernando, Isabel Hernando ^a,b   Pérez Munuera, Isabel ^a,b   Sacchetti, Giampiero ^a,b   Pittia, Paola ^a,b  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Blanching; Carrots; Maltose; Microstructure; Texture; Trehalose

Indexed keywords

CARBOXYLESTERASE; DISACCHARIDE; MALTOSE; PECTINESTERASE; PEROXIDASE; TREHALOSE; VEGETABLE PROTEIN; WATER;

ABSORPTION; ARTICLE; CARROT; CELL WALL; CHEMISTRY; COMPARATIVE STUDY; ENZYMOLOGY; FAST FOOD; FOOD PRESERVATION; HEAT; MECHANICS; METABOLISM; METHODOLOGY; PHLOEM; PHYSICAL CHEMISTRY; PLANT ROOT; QUALITY CONTROL; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; ULTRASTRUCTURE;

ABSORPTION; CARBOXYLIC ESTER HYDROLASES; CELL WALL; DAUCUS CAROTA; DISACCHARIDES; FAST FOODS; FOOD PRESERVATION; HOT TEMPERATURE; MALTOSE; MECHANICAL PHENOMENA; MICROSCOPY, ELECTRON, SCANNING; PEROXIDASES; PHLOEM; PHYSICOCHEMICAL PHENOMENA; PLANT ROOTS; QUALITY CONTROL; SOLUBILITY; TREHALOSE; VEGETABLE PROTEINS; WATER;

DAUCUS CAROTA;

EID: 78651433991     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01906.x     Document Type: Article

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