Effects of microwave blanching conditions on the quality of green asparagus (Asparagus officinalis L.) butt segment

Blanching is a pretreatment method that is often applied in fruit and vegetable processing to inhibit enzyme activity and reduce loss of food quality. It was recently discovered that well‐controlled microwave volumetric heating could improve the blanching efficiency and retain nutritional and sensor...

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Detalles Bibliográficos
Autores principales: Nguyen, Thi Van Linh, Tran, Thi Yen Nhi, Lam, Duc Tri, Bach, Long Giang, Nguyen, Duy Chinh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848841/
https://www.ncbi.nlm.nih.gov/pubmed/31763001
http://dx.doi.org/10.1002/fsn3.1199

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848841/
https://www.ncbi.nlm.nih.gov/pubmed/31763001
http://dx.doi.org/10.1002/fsn3.1199

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