VERIFICATION OF A THEORETICAL-MODEL FOR PREDICTING LEACHING LOSSES OF ASCORBIC-ACID DURING WATER BLANCHING OF PEAS

被引：0

作者：

HOUGH, G ^{[1
]}

ALZAMORA, SM ^{[1
]}

CHIRIFE, J ^{[1
]}

MARINI, C ^{[1
]}

机构：

[1] UNIV BUENOS AIRES,FAC CIENCIAS EXACTAS & NAT,DEPT IND,RA-1428 BUENOS AIRES,ARGENTINA

来源：

LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1990年 / 23卷 / 02期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：126 / 129

页数：4

共 33 条

[1] APPARENT DIFFUSIVITIES OF ASCORBIC-ACID IN PEAS DURING WATER BLANCHING
RICE, P
SELMAN, JD
JOURNAL OF FOOD TECHNOLOGY, 1984, 19 (01): : 121 - 124
[2] A STUDY OF THE APPARENT DIFFUSION-COEFFICIENTS FOR ASCORBIC-ACID LOSSES FROM PEAS DURING BLANCHING IN WATER
ABDELKADER, ZM
FOOD CHEMISTRY, 1991, 40 (02) : 137 - 145
[3] A STUDY OF THE APPARENT DIFFUSION-COEFFICIENTS FOR ASCORBIC-ACID LOSSES FROM PEAS DURING BLANCHING IN WATER
ABDELKADER, ZM
NAHRUNG-FOOD, 1990, 34 (09): : 811 - 817
[4] LOSSES BY DIFFUSION OF ASCORBIC-ACID DURING WATER BLANCHING OF POTATO TISSUE
GARROTE, RL
SILVA, ER
BERTONE, RA
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1986, 19 (03): : 263 - 265
[5] MATHEMATICAL PREDICTION OF LEACHING LOSSES OF WATER-SOLUBLE VITAMINS DURING BLANCHING OF PEAS
ALZAMORA, SM
HOUGH, G
CHIRIFE, J
JOURNAL OF FOOD TECHNOLOGY, 1985, 20 (02): : 251 - 262
[6] Losses by diffusion of ascorbic acid during recycled water blanching of potato tissue
Arroqui, C
Rumsey, TR
Lopez, A
Virseda, P
JOURNAL OF FOOD ENGINEERING, 2002, 52 (01) : 25 - 30
[7] LOSS OF ASCORBIC-ACID DURING SIMULATED INDUSTRIAL BLANCHING EXPERIMENTS
KALUS, WH
FILBY, WG
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1986, 19 (01): : 7 - 12
[8] Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue
Arroqui, C
Rumsey, TR
Lopez, A
Virseda, P
JOURNAL OF FOOD ENGINEERING, 2001, 47 (02) : 123 - 126
[9] VITAMIN-C LOSSES FROM PEAS DURING BLANCHING IN WATER - REVIEW
SELMAN, JD
FOOD CHEMISTRY, 1978, 3 (03) : 189 - 197
[10] MATHEMATICAL-MODELING OF THE DIFFUSION OF ASCORBIC-ACID DURING WATER BLANCHING OF SURFACE FROZEN POTATO STRIPS
LUNA, JA
GARROTE, RL
CARDONA, A
JEUSETTE, JP
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1992, 27 (06): : 653 - 660

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