Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.)

Gonçalves, E. M.; Pinheiro, J.; Abreu, M.; Brandão, Teresa R. S.; Silva, C. L. M.

http://hdl.handle.net/10400.14/6170

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
trab-int_2005_ESB_239_Brandão_Teresa_147.pdf		9.52 KB	Adobe PDF	Download

Send Feedback

Authors

Gonçalves, E. M.

Pinheiro, J.

Abreu, M.

Brandão, Teresa R. S.

Silva, C. L. M.

Keywords

Broccoli Thermal treatment Quality Kinetics

URI

http://hdl.handle.net/10400.14/6170

Citation

GONÇALVES, E. M... [et al.] - Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.). In INTRADFOOD 2005 - Innovations in Traditional Foods / 2005 EFFoST Annual Meeting, Valencia, Spain, 25-28 October, 2005. 1 p. - INTRADFOOD 2005 - Innovations in Traditional Foods / 2005 EFFoST Annual Meeting : Book of Abstracts. [S.l. : s.n., 2005]. 1 p.