Frozen Carrots Texture and Pectic Compotients as Affected by Low‐Temperature‐Blanching and Quick Freezing
- 1 January 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (1) , 132-136
- https://doi.org/10.1111/j.1365-2621.1995.tb05622.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Texture and Histological Structure of Carrots Frozen at a Programmed Rate and thawed in an Electrostatic FieldJournal of Food Science, 1994
- Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature BlanchingJournal of Food Science, 1992
- Effect of Methyl Ester Content on Heat Degradation of Chelator‐Soluble Carrot PectinJournal of Food Science, 1989
- Relationship Between Pectic Compositions and the Softening of the Texture of Japanese Radish Roots During CookingJournal of Food Science, 1987
- EFFECT OF BLANCHING TREATMENTS ON THE FIRMNESS OF CARROTSJournal of Food Science, 1979
- Technical Note: Improvement of texture of frozen vegetables by stepwise blanching treatmentsInternational Journal of Food Science & Technology, 1976
- Firming of potatoes. Biochemical effects of preheatingJournal of Agricultural and Food Chemistry, 1972
- Gas-chromatographic methods for the assay of pectin methylesterase, free methanol, and methoxy groups in plant tissuesJournal of Agricultural and Food Chemistry, 1972
- HISTOLOGICAL AND PHYSICAL CHANGES IN CARROTS AS AFFECTED BY BLANCHING, COOKING, FREEZING, FREEZE DRYING AND COMPRESSIONJournal of Food Science, 1971
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956