Optimization of vitamin, texture and color retention during peas blanching
A mathematical model was developed to predict the loss of vitamin and other quality characteristics (color and texture) during blanching of peas. The model did not consider leaching losses of vitamins but only those due to thermal destruction. The retention of vitamin C, thiamine, panthotenic acid,...
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| Autores principales: | Hough, G., Alzamora, S.M. |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v17_n4_p209_Hough |
| Aporte de: |
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