نتائج البحث

Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes

• Authors : Xanthakis, Epameinondas; Gogou, Eleni; Taoukis, Petros

Subjects: Blanching; Enzymatic inactivation; Microwave

• Source: Innovative Food Science & Emerging Technologies. 48:248-257

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Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer

• Authors : Mohsen Azadbakht; Bahareh Eshaghi; Ali Motevali

Subjects: artichoke; fluidized bed dryer; microwave

• Source: مجله پژوهش‌های علوم و صنایع غذایی ایران, Vol 17, Iss 6, Pp 73-83 (2022)

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MİKRODALGA VE TERMOSONİKASYON HAŞLAMA YÖNTEMLERİ İLE PATATESİN HAŞLANMASI VE KALİTE ÖZELLİKLERİNİN BELİRLENMESİ.

• Authors : BOZKIR, Hamza¹

Subjects: *PHENOLS; *MICROWAVES; *ELASTICITY

• Source: GIDA: The Journal of Food. 2020, Vol. 45 Issue 5, p917-928. 12p.

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Microwave and steam blanching as pre-treatments before air drying of Moringa oleifera leaves

• Authors : Ernest Ekow Abano; Robert Sarpong Amoah; Catherine Mbabazi

Subjects: Antioxidant; ascorbic acid; blanching

• Source: Journal of Agricultural Engineering, Vol 51, Iss 4 (2020)

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تحلیل انرژي خشک کن مایکروویو با پیش تیمار اهمیک و بلانچینگ در خشک کردن هویج

• Authors : محسن آزادبخت¹ ; فاطمه نوشاد²; محمد جواد محمودي²

Subjects: *ENERGY consumption; *MICROWAVE drying; *CARROTS

• Source: Journal of Food Science & Technology (2008-8787). Dec2019, Vol. 16 Issue 94, p139-147. 9p.

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Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During Storage

• Authors : Gulzar Asad; Ahmed Mahmood; Qadir Muhammad Abdul

Subjects: infrared; microwave; blanching

• Source: Polish Journal of Food and Nutrition Sciences, Vol 68, Iss 1, Pp 5-13 (2018)

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Microwave and steam blanching as pre-treatments before air drying of Moringa oleifera leaves.

• Authors : Abano, Ernest Ekow¹; Amoah, Robert Sarpong¹; Mbabazi, Catherine²

• Source: Journal of Agricultural Engineering (1974-7071). 2020, Vol. 51 Issue 4, p200-208. 9p.

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EFFECTS OF BLANCHING ON FIRMNESS OF SLICED POTATOES.

• Authors : Severini, C.¹; Baiano, A.¹ ; Del Nobile, M. A.¹

Subjects: *POTATOES; *BLANCHING (Cooking); *PROCESSED foods

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2004, Vol. 16 Issue 1, p31-44. 14p. 4 Diagrams, 7 Charts, 1 Graph.

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Effect of blanching treatments on antioxidant activity of frozen green Capsicum (Capsicum annuum L. var bell pepper).

• Authors : Norafida, A.^1,2 ; Aminah, A.^2,3

Subjects: *ANTIOXIDANTS; *CAPSICUM annuum; *MICROWAVES

• Source: International Food Research Journal. 2018, Vol. 25 Issue 4, p1427-1434. 8p.

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MEYVE SEBZE İŞLEMEDE MİKRODALGA HAŞLAMA UYGULAMALARI.

• Authors : Sezer, Duygu Başkaya¹; Demirdöven, Aslıhan¹

• Source: GIDA: The Journal of Food. 2015, Vol. 40 Issue 3, p171-177. 7p.

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