Structural and physical properties of dried Anaheim chilli peppers modified by low-temperature blanching

The effect of low‐temperature blanching and drying processes on the ultrastructural and physical properties of Anaheim chilli pepper was studied and optimum conditions to provide a final product with maximum firmness were determined. Lots of Anaheim pepper were blanched in water for 4 min at 48, 55,...

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Veröffentlicht in:	Journal of the science of food and agriculture 2004-01, Vol.84 (1), p.59-65
Hauptverfasser:	Heredia-Léon, JC, Talamás-Abbud, R, Mendoza-Guzmán, V, Solís-Martinez, F, Jimenez-Castro, J, Barnard, J, Quintero-Ramos, A
Format:	Artikel
Sprache:	eng
Schlagworte:	Anaheim pepper Aroma and flavouring agent industries Biological and medical sciences blanching drying Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects physical properties texture ultrastructural changes
Online-Zugang:	Volltext
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