Effect of blanching

Maharaj, V. and Sankat, C.K., Quality changes in dehydrated dasheen leaves effects of blanching pre-treatments and drying conditions. Food Res. bit., 29, 563, 1996. 

Figure 1. Effect of blanching time on texture of canned carrots...

Alvarez, C.A., Aguerre, R., Gomez, R., Vidales, S., Alzamora, S.M., and Gerschenson, L.N. 1995. Air dehydration of strawberries Effects of blanching and osmotic pretreatments on the kinetics of moisture transport. J. Food Engineer. 25, 167-178. 

Moreno, J., Chiralt, A., Escriche, L, and Serra, J.A. 2000. Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries. Food Res. Int. 33, 609-616. 

Bourne, M. C. (1987). Effect of blanch temperature on kinetics of thermal softening of carrots and green beans. 

Canet, W., Espinosa, J., Ruiz-Altisent, M. (1982a). Effects of blanching and rate of freezing on the texture of potatoes measured by mechanical tests. R rig. Sci. Technol., 4,277-283. 

Negi, P.S. and Roy, S.K. 2000. Effect of blanching and drying methods on p-carotene, ascorbic acid and chlorophyll retention on leafy vegetables. Lebensm.-Wiss. U.-Technol. 33 295-298. 

Table 9-14 Effect of Blanching Method on Ascorbic Acid Levels of Broccoli...

Overbrowning of oat cakes brown discoloration of wheat bran Hydrolytic rancidity Hydrolytic rancidity Increase available phosphate Hydrolysis of phosphate compounds Detection of effectiveness of pasteurization Production of nucleotides and nucleosides Detection of effectiveness of blanching In combination with glucose oxidase... 

DIETRICH W C, OLSON R L, NUTTING M D, NEUMANN H J and BOGGS M M (1959), Time-temperature tolerance of frozen foods. XVlll. Effect of blanching conditions on color stability of frozen beans . Food Technol, 13, 258-261. 

Prestamo, G., Fuster, C., and Risueno, M.C. 1998. Effect of blanching and freezing on the structure of carrots cells and their implications for food processing. Journal of the Science of Food and Agriculture 77 223-229. 

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