Food Science and Preservation (한국식품저장유통학회지)
- Volume 4 Issue 2
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- Pages.189-196
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- 1997
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Effects of Blanching Conditions on the Quality of Immatured Soybeans during Frozen Storage
냉동저장동안 풋콩의 품질에 영향을 미치는 Blanching 조건
- Published : 1997.09.01
Abstract
Blanching conditions for immatured soybeans were optimized by analyzing the effects of various time/temperature blanch treatment on the activities of peroxidase and lipoxygenase, the stability of vitamin C and color, and moisture content in immatured soybeans for the purpose of minimizing quality deterioration during frozen storage. Blanching at 96