Effect of blanching and freezing on the physical properties, bioactive compounds, and microstructure of garlic (Allium sativum L.).
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DOI: 10.1111/1750-3841.15525
Abstract: The aim of this work was to evaluate the impact of blanching on the physical properties of frozen garlic cloves and to explore the relationship between quality changes and microstructure. A short-term blanching treatment (100 °C … read more here.
Keywords: blanching freezing; effect blanching; physical properties; bioactive compounds ... See more keywords
Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima)
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DOI: 10.3390/foods10102258
Abstract: Low seaweed consumption in the West is due to lack of availability and consumer familiarity. In this study, the effects of preservation processes on quality aspects of Saccharina latissima products were assessed. First, a blanching… read more here.
Keywords: quality; blanching freezing; freezing fermentation; saccharina latissima ... See more keywords