Impact of Thermal Blanching and Thermosonication Treatments on Watercress (Nasturtium officinale) Quality: Thermosonication Process Optimisation and Microstructure Evaluation

Food and Bioprocess Technology

Volumn 4, Issue 7, 2011, Pages 1197-1204

  Cruz, Rui M S ^a   Vieira, Margarida C ^b   Fonseca, Susana C ^a   Silva, Cristina L M ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF ALGARVE   (Portugal)

Author keywords

Colour; Microstructure; Optimisation; Peroxidase; Thermosonication; Vitamin C; Watercress

Indexed keywords

OPTIMISATIONS; PEROXIDASE; THERMOSONICATION; VITAMIN C; WATERCRESS;

INDUSTRIAL APPLICATIONS; MICROSTRUCTURE; OPTIMIZATION; VITAMINS;

BLANCHING;

NASTURTIUM OFFICINALE;

EID: 80051552254     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0220-0     Document Type: Article

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