Dalsaniya (11 risultati)
- Brossura
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 92,61
EUR 3,44 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: New.
- Brossura
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 95,14
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 4 disponibili
Condizione: New.
- Brossura
Da: preigu, Osnabrück, Germaniapreigu
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 51,70
EUR 70,00 spedizioneSpedito da Germania a U.S.A.Quantità: 5 disponibili
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]preig…u[dot]de | Anbieter: preigu.
- Brossura
Da: preigu, Osnabrück, Germaniapreigu
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 51,70
EUR 70,00 spedizioneSpedito da Germania a U.S.A.Quantità: 5 disponibili
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.
- Brossura
- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 59,90
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
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 pea…s 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.
- Brossura
- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 59,90
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
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.
- Brossura
- Print on Demand
Da: Majestic Books, Hounslow, , Regno UnitoMajestic Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 93,18
EUR 7,52 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Condizione: New. Print on Demand.
- Brossura
- Print on Demand
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 59,90
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
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 we…re 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.
- Brossura
- Print on Demand
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 59,90
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
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.
- Brossura
- Print on Demand
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 60,62
EUR 60,96 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
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 wer…e 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.
- Brossura
- Print on Demand
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 60,62
EUR 60,96 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
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.
