This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.
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1 | (6) |
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2 Effect of Blanching on Food Physical, Chemical, and Sensory Quality |
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7 | (42) |
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3 Effect of Blanching on Food Bioactive Compounds |
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49 | (12) |
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4 Use of Blanching to Reduce Antinutrients, Pesticides, and Microorganisms |
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61 | (34) |
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Joao Luiz Andreotti Dagostin |
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5 Blanching as an Acrylamide Mitigation Technique |
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95 | (28) |
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Joao Luiz Andreotti Dagostin |
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6 Impact of Blanching on the Performance of Subsequent Drying |
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123 | (14) |
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7 Novel Blanching Techniques |
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137 | |
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Felipe Richter Reis is a professor and researcher at the Instituto Federal do Paranį in Brazil. He has already published a book with Springer, "Vacuum Drying for Extending Food Shelf-Life".
Biežāk uzdotie jautājumi par e-grāmatām