blanching - Globe Thesis

Keyword [blanching] Result: 81 - 99 \| Page: 5 of 5
81.	The use of sanitizers, antioxidants and blanching in developing a fresh-cut sweetpotato product
82.	Ohmic and moderate electric field treatment of foods: Studies on heat transfer modelling, blanching, drying, rehydration and extraction
83.	The effect of blanching and freezing on the distribution and changes of pectic substances in carrot
84.	Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale
85.	Drying and pretreatments affect the nutritional and sensory quality of oyster mushrooms
86.	The Study On The Quality Changes And Influencing Factors Of Garlic Cloves And Paste During Processing
87.	Study Of Thermosonication Blanching Treatment On Carrot Slices And Its Potential Mechanisms
88.	Study On Active Molecules Of Woody Vegetables
89.	Study On Belt Catalytic Infrared Dry Blanching Combined Drying Of Sweet Potato Slices Based On The Characteristics Of Peroxidase And Starch
90.	Study On Centrifugal Dewatering Ability And Quality Of Carrot Cubes Synergized By Ultrasound And Microwave
91.	Study On The Application Of Radio Frequency Heating Technology In The Production Of Quick Freezing Green Pea
92.	Combined Radio Frequency With Hot Water Blanching For Sweet Potato And Its Effects On Hot Air Drying
93.	Effects Of Blanching Processing And The Use Of Sugar Alcohol On The Stability And Activity Of Anti-nutritional Factors Of Soymilk
94.	Study On The Key Technology Of Pork Stewing Process
95.	Research On Preservation Technology Of Reed Shoots Of Triarrhena Lutarioriparia L Liu
96.	Study On The Application Of Radio Frequency Heating Technology In The Production Of Frozen Sweet Corn Kernel Field: Emerging Technology Of Food Engineering
97.	Effect Of Processing Technology On Quality Characteristics Of Lily Cloudy Juice
98.	The Evaluation Model Establishment Of Fresh Celery Quality And The Effect Of Freezing Processing On Its Quality
99.	Processing Technology Of Oil-impregnated Chopped Garlic
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