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Publication
Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects
Journal Contribution - Journal Article
During fruit and vegetable processing, different thermal processes (blanching, pasteurization, sterilization) based on different heating techniques can be used. In this context, it is important to evaluate the impact of blanching on quality related parameters.
Journal: Innovative Food Science & Emerging Technologies
ISSN: 1466-8564
Issue: 4
Volume: 10
Pages: 522 - 529
Publication year:2009
BOF-keylabel:yes
IOF-keylabel:yes
BOF-publication weight:3
CSS-citation score:2
Authors:International
Authors from:Higher Education