Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn
The effect of HTST pressure blanching processing parameters, as compared to conventional steam blanching, on enzyme activity, moisture, drip loss, shear force, sensory attributes and consumer acceptability of frozen sweet corn were determined. Complete inactivation of catalase and peroxidase require...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27132 |