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Determination and use of processing factors for pesticide residues after processing of fruit and vegetables: carrot, celery, spinach, melon

assessment Blanching Change Combination consumer d detection Ethylenethiourea EVALUATION factors food Frequency Fruit IS Lead Leaf LEVEL levels observed ON Order parameters pesticide Pesticide residues ...

Processing factors of several pesticides and degradation products in carrots by household and industrial processing

process, peeling, results in a reduction comparable to washing. The blanching step, combining heat with a large quantity of water, enhanced the elimination of residues (maximum 50%). After cutting and ...

Optimization of the blanching process to reduce acrylamide in fried potatoes

LWT- Food Science and Technology, Volume 41, Issue 9, Number 1654, p.1648- 1654 (2008) ISBN: 0023-6438 Keywords: Acrylamide at Blanching Design effect Efficiency factors Frying Impact Less ON period ...

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