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The effects of infrared treatment on physicochemical characteristics of vegetable soybean
Vegetable soybean (Edamame) blanching with hot water/steam is an energy- and water- intensive process that may also result in compromised product quality. The effectiveness of infrared (IR) heating to dry and simultaneously blanch Edamame was investigated at heating intensities of 11.06, 8.43 and 6....
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6350227/ https://www.ncbi.nlm.nih.gov/pubmed/30723828 http://dx.doi.org/10.1016/j.heliyon.2019.e01148 |