The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads

LWT

Volumn 53, Issue 2, 2013, Pages 569-579

  Guida, V ^b   Ferrari, G ^a   Pataro, G ^a   Chambery, A ^b   Di Maro, A ^b   Parente, A ^b  

^a UNIVERSITY OF SALERNO   (Italy)

^b SECOND UNIVERSITY OF NAPLES   (Italy)

Author keywords

Artichoke; Blanching; Conventional heating; Ohmic heating; Quality parameters

Indexed keywords

FOOD STORAGE; PROTEINS;

ARTICHOKE; BIOACTIVE COMPOUNDS; COLOR PARAMETER; COMPOUND PARAMETERS; COMPRESSION FORCE; CONVENTIONAL HEATING; HOT WATER; POLYPHENOL OXIDASE; QUALITY PARAMETERS; TOTAL PHENOLIC CONTENT;

BLANCHING;

CYNARA SCOLYMUS;

EID: 84878106005     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.04.006     Document Type: Article

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