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,...
Guardado en:
| Autores principales: | Hough, Guillermo, Alzamora, Stella Maris |
|---|---|
| Publicado: |
1984
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v17_n4_p209_Hough http://hdl.handle.net/20.500.12110/paper_00236438_v17_n4_p209_Hough |
| Aporte de: |
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