Effects of blanching on grapes (Vitis vinifera) and changes during storage in syrup

Journal of Food Processing and Preservation

Volumn 36, Issue 1, 2012, Pages 11-20

  Carranza Concha, José ^a   Del Mar Camacho, María ^a   Martínez Navarrete, Nuria ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT ACTIVITIES; BOILING WATER; CONVENTIONAL HEATING; MICROWAVE TREATMENT; PECTIN METHYLESTERASE; POLYPHENOL OXIDASE; RESIDUAL ACTIVITY; TARTARIC ACIDS; TOTAL PHENOLS; VITIS VINIFERA;

ENZYME ACTIVITY; FRUITS; MECHANICAL PROPERTIES; MICROWAVE HEATING; PHENOLS; TRACE ELEMENTS;

BLANCHING;

VITACEAE; VITIS VINIFERA;

EID: 84856227418     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00546.x     Document Type: Article

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