| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278047 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠It was studied the inactivation of enzymes in garlic during steam and hot water blanching. ⺠Changes in the color parameters in garlic were studied during steam and hot water blanching. ⺠Multivariate analysis was used to study relationships between the color and the enzyme activities. ⺠The best blanching conditions was in steam for 4 min.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Luciane Fante, Caciano Pelayo Zapata Noreña,