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dc.contributor.author BASTON, O.
dc.contributor.author PRICOP, E.
dc.contributor.author LUNGU, C.
dc.date.accessioned 2019-11-21T08:49:58Z
dc.date.available 2019-11-21T08:49:58Z
dc.date.issued 2014
dc.identifier.citation BASTON, O., PRICOP, E., LUNGU, C. Microwave blanching of vegetables. A review. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 14-19. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/7053
dc.description.abstract The paper presents the influences of microwaves on vegetables blanching. Microwave blanching is a processing technology that has as primary purpose the inactivation of the tissular enzymes in vegetables. In the paper we presented the enzymes inactivation in mushrooms, spinach, peppers, carrots, green been pods. Also, the vitamins, especially ascorbic acid retention at vegetables microwaves blanching were presented. Microwave–water blanching technique is very important because it ensure the preservation of the vegetables by surface microbial inactivation. Finally, microwave blanching is a good method of blanching because inactivates the vegetables enzymes quicker than in conventional blanching, as an overall process, and keeps the nutritive and sensorial values of vegetables. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject enzymes en_US
dc.subject ascorbic acid en_US
dc.subject microbiota en_US
dc.subject antioxidants en_US
dc.title Microwave blanching of vegetables. A review en_US
dc.type Article en_US


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