New perspectives on food blanching / Felipe Richter Reis, editor
Material type:
TextPublisher: ©2017Publisher: Cham, Switzerland : Springer, 2017Description: 1 online resource; XI, 154 pages: illustrations; 25cmContent type: - text
- text
- unmediated
- computer
- volume
- online resource
- TP 248.65.N49 2017
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH | TP 248.65.N49 2017 (Browse shelf(Opens below)) | Available | 0000000919 | ||
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH | TP 248.65.N49 2017 (Browse shelf(Opens below)) | Available | 0000000920 |
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| TP248.65.F66 H37 2018 Confectionery Science and Technology / | TP248.65.F66 H37 2018 Confectionery Science and Technology / | TP248.65.L54 .A43 2004 GENTIAN DAN KOMPOSIT : Lignoselulosik/ | TP 248.65.N49 2017 New perspectives on food blanching / | TP 248.65.N49 2017 New perspectives on food blanching / | TP339 .B35 2019 Decision-making for biomass-based production chains : modeling approaches and solution frameworks for design and management of biomass supply chains / | TP339 .B35 2019 Decision-making for biomass-based production chains : modeling approaches and solution frameworks for design and management of biomass supply chains / |
Preface; Contents; João Luiz Andreotti Dagostin; 1 Introduction; Abstract; References; 2 Effect of Blanching on Food Physical, Chemical, and Sensory Quality; Abstract; Impact of Blanching on the Quality of Potatoes and Related Products; Impact of Blanching on the Quality of Miscellaneous Foods; Final Considerations; References; 3 Effect of Blanching on Food Bioactive Compounds; Abstract; Impact of Blanching on the Carotenoid Content of Foods; Green Leafy Vegetables; Cruciferous Vegetables; Roots; Impact of Blanching on the Phenolic Content of Foods; Cruciferous Vegetables; Fruits
Tuberous VegetablesSeeds; Impact of Blanching on Antioxidant Activity of Foods; Green Leafy Vegetables; Cruciferous Vegetables; Leek; Garlic and Onion; Fruit; Tuberous Vegetables; Seeds; Impact of Blanching on the Vitamin C Content of Foods; Green Leafy Vegetables; Peppers; Tuberous Vegetables; Cruciferous Vegetables; Organosulfur Compounds; Garlic; Leek; Fructooligosaccharides; Final Considerations; References; 4 Use of Blanching to Reduce Antinutrients, Pesticides, and Microorganisms; Abstract; Antinutrients; Trypsin and Chymotrypsin Inhibitors; Glycoalkaloids
Oxalates, Phytates, and TanninsNitrite and Nitrate; Cyanogenic Glycosides; Pesticides; Microorganisms; Final Considerations; References; 5 Blanching as an Acrylamide Mitigation Technique; Abstract; Knowing Acrilamide; Acrylamide Mitigation Techniques; Blanching as an Acrylamide Mitigation Technique; Time and Temperature Dependence; Use of Combined Methods in Acrylamide Mitigation; Soaking/Rinsing; Additives; Acids; Salts; Amino Acids; Fermentation; Asparaginase; Processing Conditions; Final Considerations; References; 6 Impact of Blanching on the Performance of Subsequent Drying; Abstract
Final ConsiderationsReferences; 7 Novel Blanching Techniques; Abstract; Final Considerations; References
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