New Perspectives on Food Blanching by Felipe Richter Reis

By Felipe Richter Reis

This publication presents details at the advances in blanching and its influence on foodstuff. the writer provides the innovations desirous about previous and novel blanching methods, the common results of blanching and the stories on novel blanching applied sciences.

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Stored under isothermal and non-isothermal frozen conditions. J Food Eng 106:40–47. 004 González-Martınez G, Ahrné L, Gekas V et al (2004) Analysis of temperature distribution in ́ potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity. J Food Eng 65:433–441. 003 Gowen A, Abu-Ghannam N, Frias J et al (2007) Influence of pre-blanching on the water absorption kinetics of soybeans. J Food Eng 78:965–971. 009 Goyeneche R, Di Scala K, Roura S (2013) Biochemical characterization and thermal inactivation of polyphenol oxidase from radish (Raphanus sativus var.

2008), butternut squash is an important vegetable in the Argentinian cuisine, but its size and weight somehow impair its marketing. Therefore, they published a study on the minimal processing of this vegetable, taking into account that a blanching step is necessary to make butternut squash digestible. They found that several blanching conditions were able to inactivate 90% of the POD contained in the tissue, a value which is recommended for increasing shelf life while preserving most of the nutrients.

1177/1082013212469616 2 Effect of Blanching on Food Physical, Chemical, … 43 Burande RR, Kumbhar BK, Ghosh PK et al (2008) Optimization of fluidized bed drying process of green peas using response surface methodology. Dry Technol 26:920–930. 1080/ 07373930802142739 Califano AN, Calvelo A (1987) Adjustment of surface concentration of reducing sugars before frying of potato strips. J Food Process Preserv 12:1–9 Cam S, Kilic M (2009) Effect of blanching on storage stability of hazelnut meal. J Food Qual 32:369–380.

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