The effect of high humidity hot air impingement blanching on the changes in cell wall polysaccharides and phytochemicals of okra pods.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11949
Abstract: BACKGROUND Okra pods contain heat-sensitive substances, such as phenolic compounds and other phytochemicals that can be degraded when okra pods are subjected to heat treatment. The understanding of the impact of high humidity hot air… read more here.
Keywords: okra pods; humidity hot; hot air; hhaib ... See more keywords
The effect of high humidity hot air impingement blanching on the changes in molecular and rheological characteristics of pectin fractions extracted from okra pods
Sign Up to like & getrecommendations! Published in 2022 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.107199
Abstract: Abstract The aim of study was to evaluate the changes in molecular and rheological characteristics of pectin fractions extracted from okra pods subjected to high-humidity hot air impingement blanching (HHAIB). HHAIB had pronounced impact on… read more here.
Keywords: okra pods; extracted okra; hhaib; molecular rheological ... See more keywords