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  1. 41
    Effects of Pretreatments and Drying Temperatures on Drying Characteristics, Antioxidant Properties and Color of Ginger Slice
    Subjects: “...blanching...”
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    Article
  2. 42
    Roles of Drying, Size Reduction, and Blanching in Sustainable Extraction of Phenolics from Olive Leaves
    by Fereshteh Safarzadeh Markhali
    Published 2021-09-01
    Subjects: “...blanching...”
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  3. 43
    Fermentation and blanching as adaptable strategies to improve nutritional and functional properties of unripe Cardaba banana flour
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  4. 44
    STUDIES REGARDING THE BEHAVIOR OF SOME POTATO VARIETIES PROCESSING BY DEHYDRATION
    Subjects: “...solanum tuberosum l., potato tubers, analysis, dehydration, blanching...”
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    Article
  5. 45
    Influence of technical processing units on the α-carotene, β-carotene and lutein contents of carrot (Daucus carrot L.) juice
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  6. 46
    Directions of Changes in the Content of Selected Macro- and Micronutrients of Kale, Rutabaga, Green and Purple Cauliflower Due to Hydrothermal Treatment
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    Article
  7. 47
    ANALISIS SENSORI PRODUK STIK SUKUN (Artocarpus altilis) DENGAN PERLAKUAN PENDAHULUAN BLANCHING DAN PERENDAMAN DALAM LARUTAN KALSIUM KLORIDA
    by Siti Rahayu Rachmawati
    Published 2016-12-01
    Subjects: “...Blanching...”
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  8. 48
    Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper
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  9. 49
    EFFECT OF ULTRASOUND AND ACID PRETREATMENTS DURING DEHYDRATION ON QUALITY PROPERTIES OF QUINCE
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    Article
  10. 50
    Effect of cabinet drying on nutritional quality and drying kinetics of fenugreek leaves (Trigonella foenum-graecum L.)
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    Article
  11. 51
    Effects of different pretreatment methods on the drying characteristics and quality of potatoes
    by Xiangfeng Sun, Xin Jin, Nan Fu, Xiaodong Chen
    Published 2020-11-01
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    Article
  12. 52
    Thermostability of Soluble and Bound Peroxidases from Artichoke and a Mathematical Model of Its Inactivation Kinetics
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    Article
  13. 53
    Modelling the Thin-Layer Drying Kinetics of Untreated and Blanch-Osmotic Pre-treated Tomato Slices
    by Samuel Enahoro Agarry
    Published 2016-10-01
    Subjects: “...Blanching...”
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    Article
  14. 54
    INOVASI SUSU ALMOND DENGAN SUBSTITUSI SARI KECAMBAH KEDELAI SEBAGAI SUMBER PROTEIN NABATI
    by Sarah Sri Damayanti, Erni Sofia Murtini
    Published 2018-07-01
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    Article
  15. 55
    PENGARUH LAMA BLANCHING UAP TERHADAP KANDUNGAN KADAR β-KAROTEN, KADAR AIR, DAYA SERAP AIR, DENSITAS KAMBA DAN RENDEMEN TEPUNG UBI JALAR KUNING (Ipomea batatas L.)
    by Rika Wahyu Damayanti, I Komang Suwita
    Published 2018-09-01
    Subjects: “...yellow sweet potato flour, steam blanching, betakaroten contens, yield...”
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    Article
  16. 56
    Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries
    by Bo Jia, Daming Fan, Jinwei Li, Zhenhua Duan, Liuping Fan
    Published 2017-12-01
    Subjects: “...blanching...”
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    Article
  17. 57
    Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)
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    Article
  18. 58
    PRESERVING QUALITY OF FROZEN GREEN PEAS DURING LONG TIME STORAGE
    by FELICIA DIMA, CAMELIA VIZIREANU, DANIELA ISTRATI
    Published 2012-06-01
    Subjects: “...blanching...”
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    Article
  19. 59
    Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
    Subjects: “...blanching...”
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    Article
  20. 60
    White phenomena on the surfaces of 24 unvarnished paintings by Willem Witsen
    by Sara Molinari
    Published 2014-03-01
    Subjects: “...blanching...”
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    Article
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