Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.)
The effect of thermal blanching, in conditions carried out at industrial level, and pressure treatments of 100 and 200 MPa on quality of yellow bell peppers was compared. While the soluble protein content was reduced from 13 to 34% by the blanching treatments, the pressure treated peppers showed equ...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
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| Texto completo: | http://hdl.handle.net/10773/6988 |
| País: | Portugal |
| Oai: | oai:ria.ua.pt:10773/6988 |