Results 11 to 20 of about 28,886 (242)

Blanching effect on nutritionally important starch fractions of selected processing potato cultivars

Food Chemistry Advances, 2023
Blanching is the primary treatment given to potato tubers before any other processing but has a differential impact on its starch content quality parameter. The present study aimed to evaluate the effect of three different blanching methods, i.e., water (
Neelam Yadav, Pinki Saini, Devinder Kaur, Vijai Kishor Gupta, Bandana Kaundal, Rajendra Kumar, Pragya Mishra, Niharika   +7 more
doaj   +1 more source

Recent developments and trends in thermal blanching – A comprehensive review

Information Processing in Agriculture, 2017
Thermal blanching is an essential operation for many fruits and vegetables processing. It not only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also affects other quality attributes of products.
Hong-Wei Xiao, Zhongli Pan, Li-Zhen Deng, Hamed M. El-Mashad, Xu-Hai Yang, Arun S. Mujumdar, Zhen-Jiang Gao, Qian Zhang   +7 more
doaj   +1 more source

A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips [PDF]

, 2016
The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85 °C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuum-packaged potato strips stored at 3 ± 1 °C for up to 10 days.
Achaerandio Puente, María Isabel, Alvares Amaral, Rivia, Bachelli, Mara Lígia, Benedetti, Benedito Carlo, Pujolà Cunill, Montserrat   +4 more
core   +2 more sources

Effect of Blanching Pretreatment before Drying on the Microstructure and Texture Quality of Dried Apple Slices [PDF]

Shipin Kexue
To improve the drying efficiency and quality of hot air-dried apple slices with blanching pretreatment, this study systematically evaluated the effects of two blanching pretreatments, hot water blanching and vacuum steam pulsed blanching, on the ...
WANG Dong, ZHAO Yifan, DENG Zhining, SUN Haoyuan, WANG Yong, YUAN Yuejin
doaj   +1 more source

Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality of Acanthopanax sessiliflorus by Increasing the Drying Rate and Inactivating Enzymes

Foods, 2022
The processing of Acanthopanax sessiliflorus has attracted interest due to its health benefits. In this work, an emerging blanching technology, called hot-air flow rolling dry-blanching (HMRDB), was employed to treat A. sessiliflorus before drying.
Nan-nan An, Shi-yu Zhao, Dong Li, Yong Wang, Li-jun Wang   +4 more
doaj   +1 more source

Quality attributes of dehydrated pear (Pyrus communis L.) as affected by conventional and novel blanching techniques

International Journal of Food Properties, 2023
A study was conducted to assess the impact of different blanching methods and blanching time on the quality of dried pear slices. Pears are only available seasonally, making the production of high-quality dried slices a valuable commodity. The pears were
Imtiaz Hussain, Zaheer Ahmad, Nagina Rafique, Saiqa Bashir, Faima Atta Khan, Fahad Al-Asmari, Bilal Fazil, Sadaf Oranab, Muhammad Abdul Rahim, Chinaza Godswill Awuchi   +9 more
doaj   +1 more source

Activity of different desoximetasone preparations compared to other topical corticosteroids in the vasoconstriction assay [PDF]

, 2008
Introduction: We report on a double-blind, vehicle-controlled, single-center confirmatory study with random assignment. The purpose of the study was to investigate the topical bioavailability of different topical corticosteroid formulations in healthy ...
Ashton RE, C. Borelli, Gorne RC, H.C. Korting, Hebert AA, Henry M, J. Gassmueller, J.W. Fluhr, K.H. Nietsch, Korting HC, Krochmal L, Luger T, McKenzie A, Morgan JF, S. Schinzel, Savin RC, Seidenari S, Woodford R   +17 more
core   +1 more source

Effects of Blanching and Drying Condition on the Quality of Small Shrimp (Acetes)

Journal of Food Quality, 2022
The study aimed to evaluate the influence of various parameters of the blanching and drying condition of small shrimp (Acetes) on some product quality parameters.
Thi Yen Nhi Tran, Ngoc Linh Nguyen, Thi Ngoc Anh Nguyen, Dang Truong Le, Duc Anh Phan, Thanh Truc Tran, Tan Phat Dao   +6 more
doaj   +1 more source

Effect of Blanching Temperature and Air Frying Time on the Quality of Catfish Skin

Shipin gongye ke-ji, 2022
In order to investigate the effect of blanching temperature and air frying time on the quality of catfish skin, the cooking loss rate and thermal stability of fish skin were analyzed after blanching (50, 70, 90 ℃). On the basis of blanching, the moisture,
Huijuan SUN, Min LI, Feiyu ZHANG, Xi SUN, Lizhen MA, Xiaoqing REN   +5 more
doaj   +1 more source

Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics

Foods, 2023
Blanching is a critical step in the processing of Tremella fuciformis (T. fuciformis). The effects of different blanching methods (boiling water blanching (BWB), ultrasonic-low temperature blanching (ULTB), and high-temperature steam (HTS)) on the ...
Zhipeng Zheng, Li Wu, Yibin Li, Wei Deng, Shouhui Chen, Hongbo Song   +5 more
doaj   +1 more source