In the current study, effects of steam blanching, saline immersion, and ultrasound pretreatment on drying time, three-dimensional (3D) appearance, quality characteristics, microstructure potato slices were investigated. All methods enhanced kinetics relative to untreated slices. The 3D appearance was evaluated by reconstructed images, shrinkage, curling degree. images could well reproduce chang...

-1. Pale bands produced by the cutting of bundles of nerves in the pectoral fins of Mustelus canis may be either full and regular in outline or tortuous, restricted and irregular in form. 2. Regular bands occur in dogfishes that are blanching and are excited by a concentrating lipohumor acting unimpeded. 3. Irregular bands occur in dogfishes that are darkening and are the result of the antagoni...

Vitamin C content and sensorial properties have been evaluated in air-dried carrots previously subjected to different ultrasound (US) or conventional blanching pretreatments. In addition, mass spectral fingerprints obtained by the Headspace ChemSensor System have been evaluated for the first time for classification of carrots according to their processing. Conventional blanching treatments at h...

BACKGROUND AND OBJECTIVES Port-wine stains (PWSs) are capillary vascular malformations that are commonly resistant to treatment. Currently, the pulsed dye laser (PDL) is the treatment of choice. Multiple treatments are required and complete blanching after laser irradiation is rarely achieved. We review current therapeutic modalities for PWSs and recent developments for enhanced clearance. ST...

Brassica species are very rich in health-promoting phytochemicals, including phenolic compounds, vitamin C, and minerals. The objective of this study was to investigate the effect of different blanching (i.e., water and steam) and cooking (i.e., water boiling, steam boiling, microwaving, and stir-frying) methods on the nutrient components, phytochemical contents (i.e., polyphenols, carotenoids,...

The effect of pressure treatments of 100 and 200 MPa (10 and 20 min) and of thermal blanching at 70 C, 80 C and 98 C (1 and 2.5 min), on sweet green and red bell peppers was compared. Pressure treated peppers showed a lower reduction on soluble protein and ascorbic acid contents. Red peppers presented even an increased content of ascorbic acid (15–20%), compared to the untreated peppers. Peroxi...

Carrot slices were subjected to one of the following experiments prior to deep-frying: (A) dehydration/rehydration, (B) soaking in different antioxidants, and (C) fermentation with/without blanching. There were no significant differences (P > or = 0.05) in carotenoid contents among carrot chips treated with/without dehydration. Soaking in sodium metabisulfite resulted in the highest carotenoid ...

Indian Ber contain good source of ascorbic acid and total phenolics. Despite being rich in antioxidants it is an underutilized fruit. Effect of processing on antioxidant activity of ber fruit was studied. Antioxidant activity of ber fruit was evaluated by different methods viz. DPPH radical activity, reducing power assay, superoxide anion radical activity, TBARS, total phenolic content and tota...

Hellstr0m, B., and Myhre, K. (1971). Brit. J. industr. Med., 28, 272-279. A comparison of some methods of diagnosing Raynaud phenomena of occupational origin. The aim of the present study was to compare some field methods of diagnosing traumatic vasospastic disease (TVD). Eleven forest workers with TVD (Raynaud phenomena of occupational origin) from the use of chain saws and seven controls unde...

the aim of this study was investigation of the effects of pretreatments (hot water blanching and chemical treatments) by hot air and sun drying methods on mass transfer kinetics during red chili pepper rehydration phenomenon. for these purposes fick's second law and peleg model were applied for modeling of red chili pepper rehydration phenomenon. the results revealed that, peleg model coul...