Effects of blanching and freezing on the structure of carrots cells and their implications for food processing
作者： Guadalupe Préstamo , Carmen Fuster , M Carmen Risueño
DOI: 10.1002/(SICI)1097-0010(199806)77:2<223::AID-JSFA29>3.0.CO;2-2
关键词: Congelation 、 Frozen vegetables 、 Hemicellulose 、 Cell wall 、 Chemistry 、 Softening 、 Blanching 、 Ultrastructure 、 Pectin 、 Chromatography 、 Food science 、 Biotechnology 、 Agronomy and Crop Science 、 Nutrition and Dietetics
摘要: … The present study, therefore focused on the changes of the microscopic structure produced in the di†erent processing stages of blanching and freezing, and we investigated whether the …
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