Litcius/Paper detail

Combined Use of Blanching and Vacuum Impregnation with Trehalose and Green Tea Extract as Pre-treatment to Improve the Quality and Stability of Frozen Carrots

Veronica Santarelli, Lilia Neri, Roberto Moscetti, Carla Di Mattia, Giampiero Sacchetti, Riccardo Massantini, Paola Pittia

2021Food and Bioprocess Technology34 citationsDOI

Topics & Concepts

BlanchingChemistryTrehaloseFood scienceGreen tea extractPolyphenolAntioxidantPolyphenol oxidaseCarotenoidPeroxidaseGreen teaBiochemistryEnzymePhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsFungal Biology and Applications
Combined Use of Blanching and Vacuum Impregnation with Trehalose and Green Tea Extract as Pre-treatment to Improve the Quality and Stability of Frozen Carrots | Litcius