نتائج البحث

Effect of blanching time–temperature on potassium and vitamin retention/loss in kale and spinach.

• Authors : Mugo, Beatrice Muthoni¹ (AUTHOR) ; Kiio, Juliana¹ (AUTHOR); Munyaka, Ann¹ (AUTHOR)

Subjects: *KALE; *HIGH performance liquid chromatography; *ATOMIC absorption spectroscopy

• Source: Food Science & Nutrition. Aug2024, Vol. 12 Issue 8, p5403-5411. 9p.

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Meta-Analisis Pengaruh Blansir terhadap Total Fenolik Buah dan Sayur.

• Authors : Sabila, Maureen¹; Sugiyono¹ ; Indrasti, Dias¹

• Source: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan. Jun2024, Vol. 35 Issue 1, p46-55. 10p.

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EFFECT OF BLANCHING CONDITIONS AND SOLAR DRYING ON SELECTED NUTRITIONAL, ANTI-NUTRITIONAL AND BIOACTIVE COMPONENTS OF FORMULATED AVOCADO SEED POWDER.

• Authors : C. C., Nchangwe¹; N., Kassim¹; Makule, E.¹

Subjects: *AVOCADO; *BIOACTIVE compounds; *FOOD industryTANZANIA

• Source: African Journal of Food, Agriculture, Nutrition & Development. Jun2024, Vol. 24 Issue 6, p26608-26622. 15p.

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Effects of Blanching, Freezing and Canning on the Carbohydrates in Sweet Corn.

• Authors : Whent, Monica; Childs, Holly; Ehlers Cheang, Shawn

Subjects: blanching; canning; carbohydrate

• Source: Foods. 12(21)

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THE NUTRIENT, COLOR AND ANTIOXIDANT CAPACITY OF ASPARAGUS (ASPARAGUS OFFICINALIS L.) ROOT TEA AFTER BLANCHING.

• Authors : Nguyen, Giang T. N.¹ ; Tran, Khai V.²; Vo, Tuyen T. X.²

Subjects: *ASPARAGUS; *VITAMIN C; *ANALYTICAL chemistry

• Source: Acta Scientiarum Polonorum. Technologia Alimentaria. Apr-Jun2024, Vol. 23 Issue 2, p213-223. 11p.

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Effect of different blanching methods on kinetics of physico-chemical, functional properties, and enzyme inactivation in baby corn

• Authors : Ubaida Akbar; Jyoti Singh; Prasad Rasane

Subjects: Baby corn; Blanching; Peroxidase

• Source: Heliyon, Vol 10, Iss 17, Pp e36964- (2024)

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Impact of Blanching Treatments on the Physicochemical Qualities of Kinnow Peel Powder and its Utilization for Cupcake Formulation.

• Authors : Kalyani, Kashagoni¹; Bhati, Dashrath¹; Harendra²

Subjects: *CUPCAKES; *BITTERNESS (Taste)

• Source: Asian Journal of Dairy & Food Research. Mar2024, Vol. 43 Issue 1, p137-141. 6p.

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Brazilin Content, Color Stability, and Antioxidant Activity of Sappan Wood (Caesalpinia Sappan L.) Traditional Drink by Different Blanching and Drying Methods.

• Authors : Septiyani, Retnosyari^1,2; Wikandari, Rachma¹ ; Santoso, Umar¹

• Source: Trends in Sciences. Dec2024, Vol. 21 Issue 12, p1-14. 14p.

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Blanching of olive fruits before storage at different conditions: Effects on oil yield, lipase activity and oxidation

• Authors : Nabat Atamyradova; S. Yusra Özkılıç; Derya Arslan

Subjects: Blanching; Cold storage; Lipase

• Source: Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101509- (2024)

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Effect of Blanching Methods and Probiotic Bacteria on the Bioactive Compounds and Physicochemical Parameters of Fermented Brown Agaricus bisporus and Imleria badia Mushrooms.

• Authors : Venugopal, Kavya¹ (AUTHOR); Bernaś, Emilia¹ (AUTHOR)

Subjects: *LACTOBACILLUS acidophilus; *VITAMIN B complex; *CULTIVATED mushroom

• Source: Acta Universitatis Cinbinesis, Series E : Food Technology. Jun2024, Vol. 28 Issue 1, p115-128. 14p.

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