Blanching

Theodoros Varzakas; Andrea Mahn; Carmen Pérez; Mariela Miranda; Herna Barrientos

doi:10.1201/b19397

Blanching

Theodoros Varzakas, Andrea Mahn, Carmen Pérez, Mariela Miranda, Herna Barrientos

Research output: Chapter in Book/Report/Conference proceeding › Book chapter as a result of research › peer-review

2 Scopus citations

Abstract

Blanching is an important unit operation before processing fruits and vegetables for freezing, pureeing, or dehydration.

Original language	English
Title of host publication	Handbook of Food Processing
Subtitle of host publication	Food Preservation
Publisher	CRC Press
Pages	1-26
Number of pages	26
ISBN (Electronic)	9781498721769
ISBN (Print)	9781498721752
DOIs	https://doi.org/10.1201/b19397
State	Published - 1 Jan 2015
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2016 by Taylor & Francis Group, LLC.

Access to Document

10.1201/b19397

Cite this

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title = "Blanching",

abstract = "Blanching is an important unit operation before processing fruits and vegetables for freezing, pureeing, or dehydration.",

author = "Theodoros Varzakas and Andrea Mahn and Carmen P{\'e}rez and Mariela Miranda and Herna Barrientos",

note = "Publisher Copyright: {\textcopyright} 2016 by Taylor & Francis Group, LLC.",

year = "2015",

month = jan,

day = "1",

doi = "10.1201/b19397",

language = "Ingl{\'e}s",

isbn = "9781498721752",

pages = "1--26",

booktitle = "Handbook of Food Processing",

publisher = "CRC Press",

}

TY - CHAP

T1 - Blanching

AU - Varzakas, Theodoros

AU - Mahn, Andrea

AU - Pérez, Carmen

AU - Miranda, Mariela

AU - Barrientos, Herna

PY - 2015/1/1

Y1 - 2015/1/1

N2 - Blanching is an important unit operation before processing fruits and vegetables for freezing, pureeing, or dehydration.

AB - Blanching is an important unit operation before processing fruits and vegetables for freezing, pureeing, or dehydration.

UR - http://www.scopus.com/inward/record.url?scp=85054238605&partnerID=8YFLogxK

U2 - 10.1201/b19397

DO - 10.1201/b19397

M3 - Capítulo de libro resultado de investigación

AN - SCOPUS:85054238605

SN - 9781498721752

SP - 1

EP - 26

BT - Handbook of Food Processing

PB - CRC Press

ER -

Blanching

Abstract

Bibliographical note

Access to Document

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Cite this