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Blanching

Blanching black peppercorns (Piper nigrum): A post-harvest intervention for quality berries

Christopher F. Cabalo, Terson C. Casi

Int. J. Biosci. 21(2), 437-442, August 2022.

DOI: http://dx.doi.org/10.12692/ijb/21.2.437-442

Keywords: Blanching, Mold and Yeast Count, Pepper grinder, Peppercorns, Sun-drying

Effect of thermal treatment on quality of black cherry tomatoes (Solanum lycopersicum cv. OG): optimization of the blanching parameters

Ho Thi Ngan Ha, Nguyen Minh Thuy

Int. J. Agron. & Agric. Res. 16(4), 1-10, April 2020.

Keywords: Bioactive compounds, Black cherry tomatoes, Blanching, Optimization, Peroxidase

Effect of processing on nutritional and anti-nutritional composition of false sesame (Ceratotheca sesamoides) and common bean leaves (Phaseolus vulgaris)

Agness Charles Kandonga, Edna Edward Makule, Athanasia Oswald Matemu

Int. J. Biosci. 15(2), 519-531, August 2019.

DOI: http://dx.doi.org/10.12692/ijb/15.2.519-531

Keywords: Anti-nutrients, Blanching, Nutrients, Sun-drying

Quality assessment of stored watercress (Nasturtium oficinale R.Br.) vegetable at freezing temperature

Saeed Maroof, Habib Ahmed Rathore, Saira Ishaq, Imtiaz Hussain, Shazia Arif

Int. J. Biosci. 14(2), 121-133, February 2019.

DOI: http://dx.doi.org/10.12692/ijb/14.2.121-133

Keywords: Blanching, Freezing storage, Physico-chemical attributes, Sensory evaluation, Watercress

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