LOSS OF ASCORBIC-ACID DURING SIMULATED INDUSTRIAL BLANCHING EXPERIMENTS

被引：0

作者：

KALUS, WH ^{[1
]}

FILBY, WG ^{[1
]}

机构：

[1] KERNFORSCHUNGSZENTRUM KARLSRUHE GMBH,D-7500 KARLSRUHE 1,FED REP GER

来源：

LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1986年 / 19卷 / 01期

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D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：7 / 12

页数：6

共 50 条

[1] APPARENT DIFFUSIVITIES OF ASCORBIC-ACID IN PEAS DURING WATER BLANCHING
RICE, P
SELMAN, JD
JOURNAL OF FOOD TECHNOLOGY, 1984, 19 (01): : 121 - 124
[2] KINETICS OF ASCORBIC-ACID DEGRADATION IN POTATO BLANCHING
KINCAL, NS
GIRAY, C
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1987, 22 (03): : 249 - 254
[3] LOSSES BY DIFFUSION OF ASCORBIC-ACID DURING WATER BLANCHING OF POTATO TISSUE
GARROTE, RL
SILVA, ER
BERTONE, RA
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1986, 19 (03): : 263 - 265
[4] NO SIGNIFICANT LOSS IN ASCORBIC-ACID - ASCORBIC-ACID CONTENT OF TOMATOES DAMAGED BY MECHANICAL HARVESTING
KROCHTA, JM
TILLIN, SJ
WHITEHAND, LC
FOOD TECHNOLOGY, 1975, 29 (07) : 28 - &
[5] INCREASE OF ASCORBIC ACID IN CAULIFLOWER DURING BLANCHING
MALAKAR, MC
NATURE, 1963, 198 (488) : 994 - +
[6] A STUDY OF THE APPARENT DIFFUSION-COEFFICIENTS FOR ASCORBIC-ACID LOSSES FROM PEAS DURING BLANCHING IN WATER
ABDELKADER, ZM
FOOD CHEMISTRY, 1991, 40 (02) : 137 - 145
[7] A STUDY OF THE APPARENT DIFFUSION-COEFFICIENTS FOR ASCORBIC-ACID LOSSES FROM PEAS DURING BLANCHING IN WATER
ABDELKADER, ZM
NAHRUNG-FOOD, 1990, 34 (09): : 811 - 817
[8] MATHEMATICAL-MODELING OF THE DIFFUSION OF ASCORBIC-ACID DURING WATER BLANCHING OF SURFACE FROZEN POTATO STRIPS
LUNA, JA
GARROTE, RL
CARDONA, A
JEUSETTE, JP
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1992, 27 (06): : 653 - 660
[9] VERIFICATION OF A THEORETICAL-MODEL FOR PREDICTING LEACHING LOSSES OF ASCORBIC-ACID DURING WATER BLANCHING OF PEAS
HOUGH, G
ALZAMORA, SM
CHIRIFE, J
MARINI, C
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1990, 23 (02): : 126 - 129
[10] COMPARISON OF SEVERAL BLANCHING METHODS ON THE TEXTURE AND ASCORBIC-ACID CONTENT OF FROZEN POTATOES
CANET, W
HILL, MA
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1987, 22 (03): : 273 - 277

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