Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments
Watercress (Nasturtium officinale) colour changes due to blanching by heat and a combined treatment of heat/ultrasound (thermosonication) were studied in the temperature range of 82.5 to 92.5 °C. The application of thermosonication was intended to enable less severe blanching treatments and, therefo...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Texto completo: | http://hdl.handle.net/10400.14/2837 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/2837 |