Titlebook: New Perspectives on Food Blanching; Felipe Richter Reis Book 2017 Springer International Publishing AG 2017 Food blanching.Hot water blanc

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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

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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

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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

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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

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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