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Abstract: Liquid whole egg (LWE) is currently pasteurized through the application of heat; however, this treatment entails deleterious effects against some of the functional and technological properties of the product. In this study, the effect of high‐intensity pulsed electric fields (HIPEF) processing (field strength: 19, 32, and 37 kV/cm) was compared to the traditional heat pasteurization (66...
Abstract
The aim of this work was to evaluate the impact of blanching on the physical properties of frozen garlic cloves and to explore the relationship between quality changes and microstructure. A short‐term blanching treatment (100 °C for 45 s, 90 °C for 45 s, and 80 °C for 60 s) before freezing did not affect the total organosulfur compound content. In a preliminary research, blanching conditions...
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