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There are 41463 results for: content related to: Effect of processing methods on the chemical composition of Vitex doniana leaf and leaf products

  1. You have full text access to this OnlineOpen article
    Effects of blanching, acidification, or addition of EDTA on vitamin C and β-carotene stability during mango purée preparation

    Food Science & Nutrition

    Volume 4, Issue 5, September 2016, Pages: 706–715, Isabel R. F. Guiamba and Ulf Svanberg

    Version of Record online : 18 JAN 2016, DOI: 10.1002/fsn3.335

  2. EFFECTS OF SOAKING-BLANCHING CONDITIONS ON VITAMIN C LOSSES AND OTHER PROPERTIES OF FROZEN FRENCH FRIED POTATOES

    Journal of Food Science

    Volume 45, Issue 5, September 1980, Pages: 1207–1209, ROBERT BOUSHELL and NORMAN N. POTTER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb06522.x

  3. Electromagnetic Radiation-Based Dry Blanching of Red Bell Peppers: A Comparative Study

    Journal of Food Process Engineering

    Volume 36, Issue 5, October 2013, Pages: 663–674, G.C. Jeevitha, H. Umesh Hebbar and K.S.M.S. Raghavarao

    Version of Record online : 9 SEP 2013, DOI: 10.1111/jfpe.12030

  4. Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing

    Journal of the Science of Food and Agriculture

    Volume 79, Issue 12, September 1999, Pages: 1747–1753, Ulla Kidmose and Helle J Martens

    Version of Record online : 18 AUG 1999, DOI: 10.1002/(SICI)1097-0010(199909)79:12<1747::AID-JSFA429>3.0.CO;2-B

  5. OHMIC BLANCHING EFFECTS ON DRYING OF VEGETABLE BYPRODUCT

    Journal of Food Process Engineering

    Volume 33, Issue 4, August 2010, Pages: 661–683, FILIZ ICIER

    Version of Record online : 16 JUN 2009, DOI: 10.1111/j.1745-4530.2008.00295.x

  6. Microwave Blanching: An Emerging Trend in Food Engineering and its Effects on Capsicum annuum L

    Journal of Food Process Engineering

    Volume 40, Issue 2, April 2017, Shivendu Ranjan, Nandita Dasgupta, Niharika Walia, C. Thara Chand and Chidambaram Ramalingam

    Version of Record online : 13 MAY 2016, DOI: 10.1111/jfpe.12411

  7. Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: E1235–E1242, Isabel R.F. Guiamba, Ulf Svanberg and Lilia Ahrné

    Version of Record online : 28 APR 2015, DOI: 10.1111/1750-3841.12866

  8. Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways

    Journal of the Science of Food and Agriculture

    Volume 83, Issue 14, November 2003, Pages: 1389–1402, Riitta Puupponen-Pimiä, Suvi T Häkkinen, Marjukka Aarni, Tapani Suortti, Anna-Maija Lampi, Merja Eurola, Vieno Piironen, Anna Maria Nuutila and Kirsi-Marja Oksman-Caldentey

    Version of Record online : 15 OCT 2003, DOI: 10.1002/jsfa.1589

  9. Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and Freezing

    Journal of Food Science

    Volume 66, Issue 1, January 2001, Pages: 176–180, S.S. Roy, T.A. Taylor and H.L. Kramer

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb15602.x

  10. CHEMICAL, NUTRITIVE AND SENSORY CHARACTERISTICS OF TOMATOES BEFORE AND AFTER CONVENTIONAL AND MICROWAVE BLANCHING AND DURING FROZEN STORAGE

    Journal of Food Quality

    Volume 24, Issue 1, March 2001, Pages: 1–15, S. BEGUM and M.S. BREWER

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.2001.tb00586.x

  11. You have full text access to this OnlineOpen article
    Effect of species, pretreatments, and drying methods on the functional and pasting properties of high-quality yam flour

    Food Science & Nutrition

    Volume 4, Issue 1, January 2016, Pages: 50–58, Bashirat A. Wahab, Abdul-Rasaq A. Adebowale, Silifat A. Sanni, Olajide P. Sobukola, Adewale O. Obadina, Olatundun E. Kajihausa, Mojisola O. Adegunwa, Lateef O. Sanni and Keith Tomlins

    Version of Record online : 20 JUL 2015, DOI: 10.1002/fsn3.260

  12. Effect of Blanching and Frying on Textural Profile and Appearance of Yam (Dioscorea rotundata) French Fries

    Journal of Food Processing and Preservation

    Volume 39, Issue 1, February 2015, Pages: 19–29, S. Graham-Acquaah, G.S. Ayernor, B. Bediako-Amoa, F.S. Saalia, E.O. Afoakwa and L. Abbey

    Version of Record online : 23 DEC 2013, DOI: 10.1111/jfpp.12204

  13. Application of Electromagnetic Radiations and Superheated Steam for Enzyme Inactivation in Green Bell Pepper

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 784–792, G.C. Jeevitha, A. Anto, A. Chakkaravarthi and H.U. Hebbar

    Version of Record online : 27 JUN 2014, DOI: 10.1111/jfpp.12288

  14. Influence of Blanching and Grinding Process with Hot Water on Beany and Non-Beany Flavor in Soymilk

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: S20–S25, Yan-Chun Lv, Huan-Lu Song, Xin Li, Liang Wu and Shun-Tang Guo

    Version of Record online : 13 JAN 2011, DOI: 10.1111/j.1750-3841.2010.01947.x

  15. Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars

    International Journal of Food Science & Technology

    Volume 35, Issue 3, May 2000, Pages: 331–340, Bert E. Verlinden, Dogan Yuksel, Mohammad Baheri, Josse De Baerdemaeker and Cees Van Dijk

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.2000.00391.x

  16. EFFLUENT GENERATION, ENERGY USE AND COST OF BLANCHING

    Journal of Food Process Engineering

    Volume 1, Issue 4, October 1977, Pages: 329–341, JOHN L. BOMBEN

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4530.1977.tb00189.x

  17. You have full text access to this OnlineOpen article
    Microwave and blanch-assisted drying of white yam (Dioscorea rotundata)

    Food Science & Nutrition

    Volume 3, Issue 6, November 2015, Pages: 586–596, Ernest Ekow Abano and Robert Sarpong Amoah

    Version of Record online : 10 JUN 2015, DOI: 10.1002/fsn3.249

  18. Heat Transfer during Blanching and Hydrocooling of Broccoli Florets

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: E2774–E2781, Rosalina Iribe-Salazar, José Caro-Corrales, Óscar Hernández-Calderón, Jorge Zazueta-Niebla, Roberto Gutiérrez-Dorado, Marco Carrazco-Escalante and Yessica Vázquez-López

    Version of Record online : 26 OCT 2015, DOI: 10.1111/1750-3841.13109

  19. EFFECTS OF METHOD OF BLANCHING AND TEMPERATURE OF STORAGE ON KUTRITIVE VALUE OF DEHYDRATED CABBAGE

    Journal of Food Science

    Volume 11, Issue 4, July 1946, Pages: 298–304, M. S. EHEART and M. L. SHOLES

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.1946.tb16353.x

  20. You have full text access to this OnlineOpen article
    Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method

    Food Science & Nutrition

    Volume 4, Issue 4, July 2016, Pages: 623–635, Ganiyat O. Olatunde, Folake O. Henshaw, Michael A. Idowu and Keith Tomlins

    Version of Record online : 23 DEC 2015, DOI: 10.1002/fsn3.325