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
Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours
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DOI: 10.1111/jfpp.14248
Abstract: The effects of blanching methods and different drying temperatures on the polyphenol oxidase (PPO), peroxidase (POD), and physicochemical properties of lily flours were investigated. PPO, POD, and color results showed that blanching with steam for… read more here.
Keywords: effect blanching; blanching drying; properties lily; physicochemical properties ... See more keywords
Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (Tenebrio molitor) Powders
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DOI: 10.3390/foods9070917
Abstract: The aim of this study was to determine the effect of blanching followed by fermentation of mealworms (Tenebrio molitor) with commercial meat starter cultures on the functional properties of powders produced from the larvae. Full… read more here.
Keywords: functional properties; effect blanching; tenebrio molitor; fermentation ... See more keywords
Effect of Blanching and Boiling on the Secondary Metabolism of Cultivated Cardoon Stalks: A Case Study of the Tuscany Region (Italy)
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DOI: 10.3390/metabo12080728
Abstract: Cardoon (C. cardunculus var. altilis DC) is commonly cultivated in the Mediterranean area to produce stalks that are consumed once cooked. Before cooking, stalks are usually subjected to blanching, which means they are exposed to… read more here.
Keywords: cardoon stalks; effect; boiling secondary; blanching boiling ... See more keywords