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- W4254750930 abstract "Blanching is a pretreatment that is used to destroy enzymic activity, mostly in vegetables, before unit operations of dehydration or freezing. The chapter describes the theory of blanching, traditional steam and hot-water blanchers and developments in blanching technology. The chapter concludes by discussing the effects of blanching on the sensory and nutritional qualities of foods and on microorganisms." @default.
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- W4254750930 date "2017-01-01" @default.
- W4254750930 modified "2023-09-27" @default.
- W4254750930 title "Blanching" @default.
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- W4254750930 doi "https://doi.org/10.1016/b978-0-08-100522-4.00009-2" @default.
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