標(biāo)題: Titlebook: New Perspectives on Food Blanching; Felipe Richter Reis Book 2017 Springer International Publishing AG 2017 Food blanching.Hot water blanc [打印本頁] 作者: Osteopenia 時間: 2025-3-21 19:59
書目名稱New Perspectives on Food Blanching影響因子(影響力)
書目名稱New Perspectives on Food Blanching影響因子(影響力)學(xué)科排名
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書目名稱New Perspectives on Food Blanching網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱New Perspectives on Food Blanching被引頻次
書目名稱New Perspectives on Food Blanching被引頻次學(xué)科排名
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書目名稱New Perspectives on Food Blanching年度引用學(xué)科排名
書目名稱New Perspectives on Food Blanching讀者反饋
書目名稱New Perspectives on Food Blanching讀者反饋學(xué)科排名
作者: Anhydrous 時間: 2025-3-21 21:28
Effect of Blanching on Food Physical, Chemical, and Sensory Quality,elated to the activation or inactivation of key enzymes. Furthermore, reports on the positive effect of blanching on physicochemical parameters of foods are numerous. This chapter aims at reporting the effect of blanching on the physical, chemical, and sensory quality of foods. Given the importance 作者: Gobble 時間: 2025-3-22 01:43
Effect of Blanching on Food Bioactive Compounds, the decrease in the risk of chronical diseases. Bioactive compounds include carotenoids, tocopherols, and ascorbic acid. In addition, the greatest antioxidant effect related to vegetable matrices is ascribed to phenolic compounds. Such compounds can also be associated with flavor and aroma of fruit作者: 圣歌 時間: 2025-3-22 07:01
Use of Blanching to Reduce Antinutrients, Pesticides, and Microorganisms,rough external sources, due to the contamination by pesticides and microorganisms for example. Some of the positive side effects incurring in blanched foods comprise the removal of these substances and microorganisms, which may imply quality loss, toxicological problems, and infectious diseases. The作者: 不能平靜 時間: 2025-3-22 12:48 作者: MORPH 時間: 2025-3-22 16:27
Impact of Blanching on the Performance of Subsequent Drying, especially when low drying temperatures are used, because blanching inactivates enzymes responsible for undesirable sensory changes. However, a number of reports suggest that blanching is also able to improve the drying performance. In this chapter, such studies will be presented and discussed. Fig作者: hypnogram 時間: 2025-3-22 17:34 作者: Negligible 時間: 2025-3-22 23:47 作者: expound 時間: 2025-3-23 04:26 作者: dialect 時間: 2025-3-23 06:24
Felipe Richter Reisfect. Instead of viability kernel commonly used in the viability theory, this chapter establishes the boundaries on acceptable production states for which the production can be continued under the ripple effect, with no severe losses. For a given implementable portfolio of controls, the boundaries o作者: CERE 時間: 2025-3-23 10:15 作者: endarterectomy 時間: 2025-3-23 17:29
Jo?o Luiz Andreotti Dagostinmited resources under critical time constraints. To aid in solving these problems, network-based planning methods have been developed that now exist in a wide variety of forms, cf. Elmaghraby (1977) and Moder et al. (1983). The so-called "classical" project networks, which are used in the network te作者: 健談 時間: 2025-3-23 21:05
Jo?o Luiz Andreotti Dagostinurces under critical time constraints. To aid in solving these problems, network-based planning methods have been developed that now exist in a wide variety of forms, cf. Elmaghraby (1977) and Moder et al. (1983). The so-called "classical" project networks, which are used in the network techniques C作者: contradict 時間: 2025-3-23 22:24
Felipe Richter Reis1981) presented an interesting plan to remarkably simplify the gauge fixing procedure, by means of their stochastic quantization (SQM), claiming that we need neither any gauge fixing procedure nor the Faddeev-Popov ghost. Before this pioneering work, we used to rely upon the Faddeev-Popov trick in o作者: Vital-Signs 時間: 2025-3-24 04:23
Felipe Richter Reiskers. I assume that the reader has finished a standard course in quantum field theory. The Parisi-Wu stochastic quantization method gives quantum mechanics as the thermal-equilibrium limit of a hypothetical stochastic process with respect to some fictitious time other than ordinary time. We can cons作者: 純樸 時間: 2025-3-24 09:55 作者: ovation 時間: 2025-3-24 11:07
Felipe Richter Reisult, more room is available for selecting viable production trajectories under severe disruptions. Moreover, the larger is viability space, the higher is both worst-case and average resilience of the supply chain. Risk-neutral, single-objective decision-making may reduce the supply chain viability. 作者: 上流社會 時間: 2025-3-24 18:33 作者: 信條 時間: 2025-3-24 19:46 作者: Bumptious 時間: 2025-3-25 00:14
Jo?o Luiz Andreotti Dagostinuction process where some parts produced by a machine may be poorly manufactured. If an inspection shows that a part does not conform to certain specifications, it must be repaired or replaced by a new item. This means that we have to return to a preceding stage of the production process. In other w作者: cognizant 時間: 2025-3-25 07:18 作者: condemn 時間: 2025-3-25 11:26 作者: 迫擊炮 時間: 2025-3-25 15:14
Impact of Blanching on the Performance of Subsequent Drying,s showing insignificant or negative effects of blanching on drying performance are also available. The impact of blanching on dried product quality is also dealt with in this chapter since product quality assessment is usually carried out in drying studies. Since not all foods behave the same way, t作者: 斷言 時間: 2025-3-25 16:02
Novel Blanching Techniques, the chapter include, for example: high-pressure processing, ultrasound, microwave blanching, Ohmic blanching, infrared blanching, and radiofrequency blanching. Novel blanching techniques will be presented separated by type and chronologically in order for the reader to understand the advances in th作者: Deduct 時間: 2025-3-25 21:15 作者: moribund 時間: 2025-3-26 02:20 作者: 喊叫 時間: 2025-3-26 07:45 作者: Detoxification 時間: 2025-3-26 11:23 作者: Moderate 時間: 2025-3-26 14:49 作者: 克制 時間: 2025-3-26 17:11
http://image.papertrans.cn/n/image/665614.jpg作者: 一起平行 時間: 2025-3-26 21:34 作者: AV-node 時間: 2025-3-27 03:31
https://doi.org/10.1007/978-3-319-48665-9Food blanching; Hot water blanching; Steam blanching; Infrared blanching; Ohmic blanching; Microwave blan作者: construct 時間: 2025-3-27 09:03 作者: Mystic 時間: 2025-3-27 12:06
Introduction,nformation on the issue. It is useful being aware of the principal features of this processing method, which is almost ubiquitous in vegetable processing lines. Though short, it is a valuable chapter for stimulating the reader to continue to the other chapters that go deeper into the new perspectives on the blanching process and blanched foods.作者: 沙草紙 時間: 2025-3-27 16:26 作者: 懲罰 時間: 2025-3-27 18:42
Effect of Blanching on Food Bioactive Compounds,to deal with the influence of blanching on food quality as related to bioactive compounds. Among the most important topics that will be dealt with are the transformations involving carotenoids, phenolic compounds, antioxidant activity, organosulfur compounds, and fructooligosaccharides.作者: 發(fā)現(xiàn) 時間: 2025-3-28 00:35 作者: 河流 時間: 2025-3-28 02:05
