1 publication

• Published Subscription 21 Apr 2018

  Effect of Blanching on the Quality of Frozen Product of Carrot

  By Shahnaj Pervin, Md. Miaruddin, Md. Serazul Islam, Md. Mizanur Rahman, Md. Hafizul Haque Khan

  Abstract: Carrot is one of the important root vegetables rich in bioactive compounds. The consumption of carrot and its products is increasing steadily due to its recognition as an important source of natural antioxidants having anticancer activity. Blanching is scalding the vegetables in water or in steam for a short time. The influences of blanching on the frozen product of carrots were investigated to determine the quality and shelf life of …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 3, 2015 · pp. 1–9 Read article →