Journal articles on the topic 'Blanching on'
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Collier, M. "Blanching and non-blanching hyperaemia." Journal of Wound Care 8, no. 2 (February 1999): 63–64. http://dx.doi.org/10.12968/jowc.1999.8.2.26350.
Full textFadsy, Achyar, Bambang Sukarno Putra, and Ratna Ratna. "Karakteristik Pengeringan Serai Dapur (Cymbopogon citratus L.) Menggunakan Tray Dryer Berdasarkan Proses Blanching yang Berbeda." Jurnal Ilmiah Mahasiswa Pertanian 4, no. 1 (February 1, 2019): 588–97. http://dx.doi.org/10.17969/jimfp.v4i1.10204.
Full textQuaye, B., A. A. Zebede, F. Amoako-Andoh, R. G. Dadzie, and J. Ampofo-Asiama. "Effect of Hot Water, Steam and Microwave Blanching on Colocasia esculenta Leaves." Agricultural and Food Science Journal of Ghana 14, no. 1 (June 13, 2022): 1406–12. http://dx.doi.org/10.4314/afsjg.v14i1.6.
Full textKhaerunnisya, Nida, and Elok Rahmawati. "Pengaruh Metode Blanching pada Proses Pengeringan Cabai." Journal of Food and Culinary 2, no. 1 (June 1, 2019): 27. http://dx.doi.org/10.12928/jfc.v2i1.1569.
Full textMAHONEY, NOREEN E., LUISA W. CHENG, and JEFFREY D. PALUMBO. "Effect of Blanching on Aflatoxin Contamination and Cross-Contamination of Almonds." Journal of Food Protection 83, no. 12 (July 21, 2020): 2187–92. http://dx.doi.org/10.4315/jfp-20-218.
Full textLestari, Nunik, Ratnawaty Fadilah, Andi Muhammad Akram Mukhlis, and Samsuar Samsuar. "EFEK PERLAKUAN LOW TEMPERATURE LONG TIME BLANCHING TERHADAP KARAKTERISTIK CABAI KERING." Agrika 14, no. 2 (November 25, 2020): 140. http://dx.doi.org/10.31328/ja.v14i2.1619.
Full textKaseke, Tafadzwa, Umezuruike Linus Opara, and Olaniyi Amos Fawole. "Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil." Molecules 25, no. 11 (May 31, 2020): 2554. http://dx.doi.org/10.3390/molecules25112554.
Full textSunmonu, M. O., M. M. Odewole, E. O. Ajala, R. O. A. Sani, and A. O. Ogunbiyi. "Effect of Two Blanching Methods on the Nutritional Values of Tomatoes and Pumpkin Leaves." Journal of Applied Sciences and Environmental Management 25, no. 2 (April 14, 2021): 183–87. http://dx.doi.org/10.4314/jasem.v25i2.7.
Full textKirana, Titi Mutiara, Harijono Harijono, Teti Estiasih, and Endang Sriwahyuni. "Effect of Blanching Treatments against Protein Content and Amino Acid Drumstick Leaves (Moringa oleifera)." Journal of Food Research 2, no. 1 (January 24, 2013): 101. http://dx.doi.org/10.5539/jfr.v2n1p101.
Full textZhou, Chen Wei, Juan Xu, Qing Qing Li, Rui Zhi Wang, Lu Yang, Shan Shan Du, Hui Ruan, and Guo Qing He. "Research on Blanching Pretreatment of Quick Frozen Sword Bean (Canavalia gladiate)." Applied Mechanics and Materials 140 (November 2011): 416–20. http://dx.doi.org/10.4028/www.scientific.net/amm.140.416.
Full textAprilia, Anisa, Andi Eko Wiyono, and Andrew Setiawan Rusdianto. "Karakteristik Ekstrak Etanol Pigmen Buah Naga Merah (Hylocereus Polyrhizus) Dengan Perlakuan Blanching." JOFE : Journal of Food Engineering 1, no. 1 (January 21, 2022): 8–18. http://dx.doi.org/10.25047/jofe.v1i1.3074.
Full textBehera, Gitatanjali, Kalpana Rayagaguru, and Prakash Nayak. "Effect of Microwave Blanching on Slice Thickness and Quality Analysis of Star Fruit." Current Research in Nutrition and Food Science Journal 5, no. 3 (December 18, 2017): 274–81. http://dx.doi.org/10.12944/crnfsj.5.3.12.
Full textDewi, I. Gusti Ayu Krisna, Luh Putu Wrasiati, and G. P. Ganda Putra. "Karakteristik Teh Daun Bambu Tali (Gigantochloa apus Kurz.) pada Metode Blansir dan Suhu Pengeringan." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 8, no. 3 (September 7, 2020): 388. http://dx.doi.org/10.24843/jrma.2020.v08.i03.p08.
Full textAyele, Haimanot Hailegiorgis, Sajid Latif, and Joachim Müller. "Pretreatment of the Leaves of Ethiopian Cassava (Manihot esculenta Crantz) Varieties: Effect of Blanching on the Quality of Dried Cassava Leaves." Applied Sciences 12, no. 21 (November 5, 2022): 11231. http://dx.doi.org/10.3390/app122111231.
Full textGeorge, D. P., R. J. Rigge, and D. L. Williams. "Nut blanching method." Trends in Food Science & Technology 6, no. 10 (October 1995): 351. http://dx.doi.org/10.1016/s0924-2244(00)89187-6.
Full textIsaacs, David. "Non-blanching rash." Journal of Paediatrics and Child Health 53, no. 2 (February 2017): 200. http://dx.doi.org/10.1111/jpc.13476.
Full textDao, T. P., D. V. Nguyen, T. Y. N. Tran, T. N. Pham, P. T. N. Nguyen, L. G. Bach, V. H. Nguyen, V. Q. Do, V. M. Nguyen, and T. T. Tran. "Effects of tannin, ascorbic acid, and total phenolic contents of cashew (Anacardium occidentale L.) apples blanched with saline solution." Food Research 5, no. 1 (February 7, 2021): 409–16. http://dx.doi.org/10.26656/fr.2017.5(1).454.
Full textJoseph Oboh, Fred Omon, and Osayuwamen Aigbe. "The Effect of Preservation Methods on the Nutritional Quality of Fluted Pumpkin (Tel/airia occidentalis) Leaves." Biological Sciences - PJSIR 54, no. 3 (December 26, 2011): 167–71. http://dx.doi.org/10.52763/pjsir.biol.sci.54.3.2011.167.171.
Full textIrfan, Andi Muhammad, Arimansyah Arimansyah, A. Ramli Rasyid, and Nunik Lestari. "Unjuk Kerja Pengering Tenaga Surya Tipe Efek Rumah Kaca Untuk Pengeringan Cabai Dengan Perlakuan Low Temperature Long Time Blanching." Rona Teknik Pertanian 13, no. 2 (October 1, 2020): 42–58. http://dx.doi.org/10.17969/rtp.v13i2.17788.
Full textGurung, Tulsi, Karma Wangchuk, and Bishal Sitaula. "Effect of Blanching Duration and Drying Methods on the Proximate Composition of Green Chilies (Capsicum annuum L.)." Bhutan Journal of Natural Resources and Development 7, no. 2 (December 31, 2020): 75–83. http://dx.doi.org/10.17102/cnr.2020.54.
Full textAn, Nan-nan, Shi-yu Zhao, Dong Li, Yong Wang, and Li-jun Wang. "Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality of Acanthopanax sessiliflorus by Increasing the Drying Rate and Inactivating Enzymes." Foods 11, no. 20 (October 13, 2022): 3186. http://dx.doi.org/10.3390/foods11203186.
Full textTran, Thi Yen Nhi, Ngoc Linh Nguyen, Thi Ngoc Anh Nguyen, Dang Truong Le, Duc Anh Phan, Thanh Truc Tran, and Tan Phat Dao. "Effects of Blanching and Drying Condition on the Quality of Small Shrimp (Acetes)." Journal of Food Quality 2022 (December 27, 2022): 1–9. http://dx.doi.org/10.1155/2022/3996787.
Full textMalwad, Dnyaneshwar, and Vinod Tungikar. "Performance Analysis of Scheffler Solar Concentrator for Turmeric Blanching." Advanced Engineering Forum 36 (June 2020): 13–22. http://dx.doi.org/10.4028/www.scientific.net/aef.36.13.
Full textZhen, Yongkang, Pipatpong Chundang, Yu Zhang, Mengzhi Wang, Wanwipa Vongsangnak, Chantima Pruksakorn, and Attawit Kovitvadhi. "Impacts of Killing Process on the Nutrient Content, Product Stability and In Vitro Digestibility of Black Soldier Fly (Hermetia illucens) Larvae Meals." Applied Sciences 10, no. 17 (September 2, 2020): 6099. http://dx.doi.org/10.3390/app10176099.
Full textKumar, Sunjeet, Xinfang Huang, Qun Ji, Abdul Qayyum, Kai Zhou, Weidong Ke, Honglian Zhu, and Guopeng Zhu. "Influence of Blanching on the Gene Expression Profile of Phenylpropanoid, Flavonoid and Vitamin Biosynthesis, and Their Accumulation in Oenanthe javanica." Antioxidants 11, no. 3 (February 26, 2022): 470. http://dx.doi.org/10.3390/antiox11030470.
Full textZhikhoruk, A., O. Golubeva, and A. Malaeva. "Improving the effectiveness of preliminary heat treatment (blanching) of cartilage fish of the Northern Basin." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012143. http://dx.doi.org/10.1088/1755-1315/1052/1/012143.
Full textKita, Agnieszka, Martyna Kołodziejczyk, Anna Michalska-Ciechanowska, Jessica Brzezowska, Katarzyna Wicha-Komsta, and Waldemar Turski. "The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps." Applied Sciences 12, no. 2 (January 6, 2022): 555. http://dx.doi.org/10.3390/app12020555.
Full textZhang, Yang, Bao-Hu Sun, Yu-Peng Pei, Sriram K. Vidyarthi, Wei-Peng Zhang, Wen-Kai Zhang, Hao-Yu Ju, Zhen-Jiang Gao, and Hong-Wei Xiao. "Vacuum-steam pulsed blanching (VSPB): An emerging blanching technology for beetroot." LWT 147 (July 2021): 111532. http://dx.doi.org/10.1016/j.lwt.2021.111532.
Full textIrfan, Andi Muhammad, Nunik Lestari, Arimansyah Arimansyah, and A. Ramli Rasyid. "Kinetika Pengeringan Cabai dengan Perlakuan Blansing Suhu Rendah-Waktu Lama." AGRITEKNO: Jurnal Teknologi Pertanian 10, no. 1 (April 24, 2021): 24–35. http://dx.doi.org/10.30598/jagritekno.2021.10.1.24.
Full textMeher, Jagamohan, and Rajanandini Meher. "Degradation kinetics of color, antioxidant activity, total phenolic content, and physicochemical investigation of blanched amaranthus leaves puree by FTIR." Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology 45, no. 2 (July 28, 2021): 33–47. http://dx.doi.org/10.35219/foodtechnology.2021.2.03.
Full textDIPERSIO, PATRICIA A., PATRICIA A. KENDALL, YOHAN YOON, and JOHN N. SOFOS. "Influence of Blanching Treatments on Salmonella during Home-Type Dehydration and Storage of Potato Slices." Journal of Food Protection 68, no. 12 (December 1, 2005): 2587–93. http://dx.doi.org/10.4315/0362-028x-68.12.2587.
Full textAgato. "Pembuatan Sirup Nanas dengan Metode Blanching dan Perendaman Garam." Buletin Loupe 15, no. 01 (December 9, 2019): 5. http://dx.doi.org/10.51967/buletinloupe.v15i01.29.
Full textCeccanti, Costanza, Luigi De Bellis, Lucia Guidi, Carmine Negro, Alberto Pardossi, and Luca Incrocci. "Effect of Blanching and Boiling on the Secondary Metabolism of Cultivated Cardoon Stalks: A Case Study of the Tuscany Region (Italy)." Metabolites 12, no. 8 (August 6, 2022): 728. http://dx.doi.org/10.3390/metabo12080728.
Full textHa, Ho Thi Ngan, and Nguyen Minh Thuy. "Kinetic study on peroxidase inactivation and anthocyanin degradation of black cherry tomatoes (Solanum lycopersicum cv. OG) during blanching." Herba Polonica 67, no. 4 (December 1, 2021): 60–69. http://dx.doi.org/10.2478/hepo-2021-0025.
Full textTantalu, Lorine, Sri Handayani, Rozana Rozana, and Ferianus Wunga. "Efek variasi suhu dan waktu blanching pada kualitas manisan nangka kering (Artocarpus heterophyllus)." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 11, no. 1 (February 13, 2020): 27–33. http://dx.doi.org/10.35891/tp.v11i1.1864.
Full textMaynard, Brian K., and Nina L. Bassuk. "Stockplant Etiolation and Blanching of Woody Plants Prior to Cutting Propagation." Journal of the American Society for Horticultural Science 112, no. 2 (March 1987): 273–76. http://dx.doi.org/10.21273/jashs.112.2.273.
Full textMahn, Andrea, Julián Quintero, Noelia Castillo, and Raidel Comett. "Effect of Ultrasound-Assisted Blanching on Myrosinase Activity and Sulforaphane Content in Broccoli Florets." Catalysts 10, no. 6 (June 2, 2020): 616. http://dx.doi.org/10.3390/catal10060616.
Full textKiptiyah, Sakina Yeti, Eni Harmayani, and Umar Santoso. "Study of Microbiological Quality and Antioxidant Activity Beras Kencur Drink with Heating Process." Indonesian Food and Nutrition Progress 14, no. 2 (November 30, 2017): 91. http://dx.doi.org/10.22146/ifnp.29725.
Full textRen, Aiqing, Siyi Pan, Weirong Li, Guobao Chen, and Xu Duan. "Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips." Journal of Food Quality 2018 (2018): 1–7. http://dx.doi.org/10.1155/2018/4510126.
Full textOwusu-Kwarteng, James, Francis K. K. Kori, and Fortune Akabanda. "Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)." International Journal of Food Science 2017 (2017): 1–6. http://dx.doi.org/10.1155/2017/4656814.
Full textUlyarti, Ulyarti. "Optimization of Anthocyanin Content in Uwi Flour (Dioscorea alata) Using Response Surface Methodology." Indonesian Food Science & Technology Journal 1, no. 2 (July 21, 2019): 61–64. http://dx.doi.org/10.22437/ifstj.v1i2.6006.
Full textAvivi, Sholeh. "PENGARUH PERLAKUAN SORTASI, NATRIUM HIPOKLORIT DAN FUNGISIDA PADA KACANG TANAH UNTUK MENGELIMINASI KONTAMINASI ASPERGILLUS FLAVUS." Jurnal Hama dan Penyakit Tumbuhan Tropika 5, no. 1 (March 12, 2005): 58–65. http://dx.doi.org/10.23960/j.hptt.1558-65.
Full textFauzi, Devi Rahmah, and Hapsari Titi Palupi. "Pengaruh proses blanching dan penambahan karagenan pada kualitas selai lembaran belimbing wuluh (Averrhoa bilimbi L.)." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 11, no. 2 (August 8, 2020): 152–61. http://dx.doi.org/10.35891/tp.v11i2.2196.
Full textYoon, Sung Ran, Bo Ram So, Jeongmin Park, and Jung A. Ryu. "Changes in antioxidant activity and vitamin B2 content of Aster glehni based on blanching time." Korean Journal of Food Preservation 29, no. 7 (December 2022): 1139–49. http://dx.doi.org/10.11002/kjfp.2022.29.7.1139.
Full textSmit, P., H. A. M. Neumann, and H. B. Thio. "The skin-blanching assay." Journal of the European Academy of Dermatology and Venereology 26, no. 10 (February 4, 2012): 1197–202. http://dx.doi.org/10.1111/j.1468-3083.2012.04449.x.
Full textRamesh, M. N., W. Wolf, D. Tevini, and A. Bognar. "Microwave Blanching of Vegetables." Journal of Food Science 67, no. 1 (January 2002): 390–98. http://dx.doi.org/10.1111/j.1365-2621.2002.tb11416.x.
Full textDorantes-Alvarez, Lidia, Eugenia Jaramillo-Flores, Karendash González, Rocio Martinez, and Lidia Parada. "Blanching peppers using microwaves." Procedia Food Science 1 (2011): 178–83. http://dx.doi.org/10.1016/j.profoo.2011.09.028.
Full textSENSOY, ILKAY, and SUDHIR K. SASTRY. "OHMIC BLANCHING of MUSHROOMS." Journal of Food Process Engineering 27, no. 1 (March 2004): 1–15. http://dx.doi.org/10.1111/j.1745-4530.2004.tb00619.x.
Full textMensah-Brown, H., EO Afoakwa, and M. Hinneh. "The influence of blanching, anti-browning agent and processing time on some physico-chemical properties and appearance of green peppers (Capsicum sinensis) during canning." African Journal of Food, Agriculture, Nutrition and Development 14, no. 63 (May 28, 2014): 8848–71. http://dx.doi.org/10.18697/ajfand.63.13355.
Full textPrakash Pandey, Om, Bimal Kumar Mishra, and Ashok Misra. "Comparative study of green peas using with blanching & without blanching techniques." Information Processing in Agriculture 6, no. 2 (June 2019): 285–96. http://dx.doi.org/10.1016/j.inpa.2018.10.002.
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