a n dalsaniya (11 risultati)

Condizione: New.

Condizione: New.

Taschenbuch. Condizione: Neu. Freezing of green peas | Effect of blanching on the quality of green peas during freezing | A. N. Dalsaniya (u. a.) | Taschenbuch | Englisch | 2021 | Scholars' Press | EAN 9786138954156 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Taschenbuch. Condizione: Neu. Freezing of peas | Effect of blanching on the quality of green peas during freezing | A. N. Dalsaniya (u. a.) | Taschenbuch | Englisch | 2021 | Scholars' Press | EAN 9786138957324 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Green peas are commonly available in their frozen form due to their short growing season. Blanching is a thermal process designed to inactivate the enzymes responsible for generating the off-flavours and off-odours. Fresh green peas were blanched for various temperatures (70, 80, 90 and 100 °C) and time (1, 2 and 3 min) in 4% maltose solution and stored in a plastic zip-lock bag (50 micron) at -18°C for 6 months of storage. At 45 days intervals, peas were analyzed for physical, biochemical and sensory parameters. Treatment 80 C temperature and 2 min blanched in 4% maltose solution were observed to be best treatment amongst all treatments considering firmness, ascorbic acid, chlorophyll and sensory characteristics of green peas at the end of storage period. The minimum changes of firmness (465.75 to 416.60 g), ascorbic acid (31.49 to 29.92 mg/100g), chlorophyll (1.20 to 1.11 mg/g) and sensory score (7.60 to 6.45) was observed at 80 °C temperature and 2 min blanched in 4% maltose solution. 116 pp. Englisch.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Green peas are commonly available in their frozen form due to their short growing season. Blanching is a thermal process designed to inactivate the enzymes responsible for generating the off-flavors and off-odors. Fresh green peas were blanched for various temperatures (70, 80, 90 and 100 °C) and time (1, 2 and 3 min) in 4% maltose solution and stored in a plastic zip-lock bag (50 micron) at -18°C for 6 months of storage. At 45 days intervals, peas were analyzed for physical, biochemical and sensory parameters. Treatment 80 C temperature and 2 min blanched in 4% maltose solution were observed to be the best treatment amongst all treatments considering firmness, ascorbic acid, chlorophyll and sensory characteristics of green peas at the end of storage period. The minimum changes of firmness (465.75 to 416.60 g), ascorbic acid (31.49 to 29.92 mg/100g), chlorophyll (1.20 to 1.11 mg/g) and sensory score (7.60 to 6.45) was observed at 80 °C temperature and 2 min blanched in 4% maltose solution. 116 pp. Englisch.

Condizione: New. Print on Demand.

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Green peas are commonly available in their frozen form due to their short growing season. Blanching is a thermal process designed to inactivate the enzymes responsible for generating the off-flavours and off-odours. Fresh green peas were blanched for various temperatures (70, 80, 90 and 100 °C) and time (1, 2 and 3 min) in 4% maltose solution and stored in a plastic zip-lock bag (50 micron) at -18°C for 6 months of storage. At 45 days intervals, peas were analyzed for physical, biochemical and sensory parameters. Treatment 80 ¿C temperature and 2 min blanched in 4% maltose solution were observed to be best treatment amongst all treatments considering firmness, ascorbic acid, chlorophyll and sensory characteristics of green peas at the end of storage period. The minimum changes of firmness (465.75 to 416.60 g), ascorbic acid (31.49 to 29.92 mg/100g), chlorophyll (1.20 to 1.11 mg/g) and sensory score (7.60 to 6.45) was observed at 80 °C temperature and 2 min blanched in 4% maltose solution.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 116 pp. Englisch.

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Green peas are commonly available in their frozen form due to their short growing season. Blanching is a thermal process designed to inactivate the enzymes responsible for generating the off-flavors and off-odors. Fresh green peas were blanched for various temperatures (70, 80, 90 and 100 °C) and time (1, 2 and 3 min) in 4% maltose solution and stored in a plastic zip-lock bag (50 micron) at -18°C for 6 months of storage. At 45 days intervals, peas were analyzed for physical, biochemical and sensory parameters. Treatment 80 ¿C temperature and 2 min blanched in 4% maltose solution were observed to be the best treatment amongst all treatments considering firmness, ascorbic acid, chlorophyll and sensory characteristics of green peas at the end of storage period. The minimum changes of firmness (465.75 to 416.60 g), ascorbic acid (31.49 to 29.92 mg/100g), chlorophyll (1.20 to 1.11 mg/g) and sensory score (7.60 to 6.45) was observed at 80 °C temperature and 2 min blanched in 4% maltose solution.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 116 pp. Englisch.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Green peas are commonly available in their frozen form due to their short growing season. Blanching is a thermal process designed to inactivate the enzymes responsible for generating the off-flavours and off-odours. Fresh green peas were blanched for various temperatures (70, 80, 90 and 100 °C) and time (1, 2 and 3 min) in 4% maltose solution and stored in a plastic zip-lock bag (50 micron) at -18°C for 6 months of storage. At 45 days intervals, peas were analyzed for physical, biochemical and sensory parameters. Treatment 80 C temperature and 2 min blanched in 4% maltose solution were observed to be best treatment amongst all treatments considering firmness, ascorbic acid, chlorophyll and sensory characteristics of green peas at the end of storage period. The minimum changes of firmness (465.75 to 416.60 g), ascorbic acid (31.49 to 29.92 mg/100g), chlorophyll (1.20 to 1.11 mg/g) and sensory score (7.60 to 6.45) was observed at 80 °C temperature and 2 min blanched in 4% maltose solution.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Green peas are commonly available in their frozen form due to their short growing season. Blanching is a thermal process designed to inactivate the enzymes responsible for generating the off-flavors and off-odors. Fresh green peas were blanched for various temperatures (70, 80, 90 and 100 °C) and time (1, 2 and 3 min) in 4% maltose solution and stored in a plastic zip-lock bag (50 micron) at -18°C for 6 months of storage. At 45 days intervals, peas were analyzed for physical, biochemical and sensory parameters. Treatment 80 C temperature and 2 min blanched in 4% maltose solution were observed to be the best treatment amongst all treatments considering firmness, ascorbic acid, chlorophyll and sensory characteristics of green peas at the end of storage period. The minimum changes of firmness (465.75 to 416.60 g), ascorbic acid (31.49 to 29.92 mg/100g), chlorophyll (1.20 to 1.11 mg/g) and sensory score (7.60 to 6.45) was observed at 80 °C temperature and 2 min blanched in 4% maltose solution.