Effects of Different Blanching Methods on Nutritional and Sensory Quality of Jingcai Sweet Corn
In this study, Jingcai sweet corn was used as raw material. The effects of steam blanching and water bath blanching on the heat transfer rate, nutrient content, enzyme activity, colour change, texture profile analysis and sensory quality of Jingcai sweet maize were investigated at temperatures of 85...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090243 |