Artículo
Hough, G.; Alzamora, S.M. "Optimization of vitamin, texture and color retention during peas blanching" (1984) LWT - Food Science and Technology. 17(4):209-212
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Abstract:
A mathematical model was developed to predict the loss of vitamin and other quality characteristics (color and texture) during blanching of peas. The model did not consider leaching losses of vitamins but only those due to thermal destruction. The retention of vitamin C, thiamine, panthotenic acid, texture and color were computed for different blanching temperatures and external heat transfer characteristics (condensing steam, water in natural or in forced convection). It was found that for all conditions examined, the loss of vitamins due to thermal destruction was negligible. However, the retention of color and texture increased as the heating temperature increased, being independent of the external heat transfer resistances. © 1984.
Registro:
| Documento: | Artículo |
| Título: | Optimization of vitamin, texture and color retention during peas blanching |
| Autor: | Hough, G.; Alzamora, S.M. |
| Filiación: | Instituto Superior Experimental de Tecnología Alimentaria, Hipolito Irigoyen 931. (6500) 9 de Julio, Provincia de Buenos Aires, Argentina Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina |
| Año: | 1984 |
| Volumen: | 17 |
| Número: | 4 |
| Página de inicio: | 209 |
| Página de fin: | 212 |
| Título revista: | LWT - Food Science and Technology |
| Título revista abreviado: | LWT - Food Sci. Technol. |
| ISSN: | 00236438 |
| CODEN: | LBWTA |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v17_n4_p209_Hough |
Citas:
---------- APA ----------
Hough, G. & Alzamora, S.M. (1984) . Optimization of vitamin, texture and color retention during peas blanching. LWT - Food Science and Technology, 17(4), 209-212.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v17_n4_p209_Hough [ ]
---------- CHICAGO ----------
Hough, G., Alzamora, S.M. "Optimization of vitamin, texture and color retention during peas blanching" . LWT - Food Science and Technology 17, no. 4 (1984) : 209-212.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v17_n4_p209_Hough [ ]
---------- MLA ----------
Hough, G., Alzamora, S.M. "Optimization of vitamin, texture and color retention during peas blanching" . LWT - Food Science and Technology, vol. 17, no. 4, 1984, pp. 209-212.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v17_n4_p209_Hough [ ]
---------- VANCOUVER ----------
Hough, G., Alzamora, S.M. Optimization of vitamin, texture and color retention during peas blanching. LWT - Food Sci. Technol. 1984;17(4):209-212.Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v17_n4_p209_Hough [ ]
