General References

"Steaming into the Future," Potato Business World 6, 19-25 (1998).

S. Boyes et al., "Microwave and Water Blanching of Corn Kernels: Control of Uniformity of Heating During Microwave Blanching," Journal of Food Processing and Preservation 21,461-484

J. I. Mate et al., "Effect of Blanching on Structural Quality of Dried Potato Slices," J. Agric. Food Chem. 46,676-681 (1998). S. Meenakshi, B. Raghavan, and K. O. Abraham, "Processing of Marjoram (Marjorana hortensis Moensch.) and Rosemary (Rosmarinus officinalis L.). Effect of Blanching Methods on Quality," Nahrung 40, 264-266 (1996).

G. Prestemo, C. Fuster, and M. C. Risueno, "Effects of Blanching and Freezing on the Structure of Carrot Cells and Their Implications for Food Processing," J. Sei. Food Agric. 77,223-229

A. R. Quinero et al., "Optimization of Low Temperature Blanching of Frozen Jalapeno Pepper (Capsicum annuum) Using Response Surface Methodology," J. Food Sei. 63, 519-522 (1998).

H. S. Raswamy and M. O. Fakhouri, "Microwave Blanching: Effect on Peroxidase Activity, Texture and Quality of Frozen Vegetables," Journal of Food Science and Technology India 35,216222 (1998).

U.S. Patents 752,431,730,717 (1998), D. R. Zittel. Jeremy D. Selman

Campden Food & Drink Research Association Campden, Gloucestershire United Kingdom

BLOOD. See Animal by-product processing; Kosher foods and food processing.

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