Improvement of Mechanical Properties of Frozen Japanese Radish by Combination of Low- and High-temperature Blanching Pretreatment
Namiko Nishida, Yasumasa Ando
Topics & Concepts
BlanchingSofteningChemistryPectinBoilingMiddle lamellaFood scienceCell wallMaterials scienceComposite materialBiochemistryOrganic chemistryPolysaccharides and Plant Cell WallsFood Quality and Safety StudiesPostharvest Quality and Shelf Life Management