Low-temperature blanching of sweetpotatoes (SP) prior to cooking has been shown to significantly increase firmness retention. This research investigated the effect of blanching on firmness, pectin methylesterase activity (PME), pectin methylation, and galacturonic acid and cell wall material concentrations in SP tissue subjected to blanching and cooking treatments. PME activity decreased 82% af...

BACKGROUND Inhaled glucocorticosteroids reduce airway inflammation in asthma patients, thereby improving lung function and reducing airway hyperresponsiveness and symptoms. The response to glucocorticosteroids can be measured with the glucocorticosteroid skin-blanching test. We investigated if asthmatics have a lower skin-blanching response to glucocorticosteroids than non-asthmatic subjects an...

Early detection of non blanching erythema (pressure ulcer category I) is necessary to prevent any further skin damage. An objective method to discriminate between blanching/non blanching erythema is presently not available. The purpose of this investigation was to explore if a non invasive objective method could differentiate between blanching/non blanching erythema in the sacral area of patien...

BACKGROUND An association has previously been reported between finger blanching and hearing difficulties, but only in workers with exposure to noise and hand transmitted vibration (HTV). AIMS To explore the association in a community sample, including cases who lacked occupational exposure to noise or HTV. METHOD A questionnaire was mailed to 12 606 subjects aged 35-64 years, chosen at rand...

This study was conducted to evaluate the combined effects of blanching and sonication on carrot juice quality. Carrots were blanched at 100 °C for 4 min in normal and acidified water. Juice was extracted and sonicated at 15 °C for 2 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). No significant effect of blanching and sonication was observed on Brix, pH...

The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaC...

BACKGROUND Chronic obstructive pulmonary disease (COPD) is characterized by chronic airflow limitation caused by ongoing inflammatory and remodeling processes of the airways and lung tissue. Inflammation can be targeted by corticosteroids. However, airway inflammation is generally less responsive to steroids in COPD than in asthma. The underlying mechanisms are yet unclear. This study aimed to ...

Blanching is a prerequisite for preservation of green leafy vegetables. However, it may cause partial destruction of some nutrients like ascorbic acid which is highly oxidizable with time in the post harvest period on atmospheric exposure. The objective of the present study is to identify a suitable blanching treatment and conditions (temperature, time and media) for commonly consumed green lea...

in order to investigate the effect of temperature and time of blanching process on the generation and extraction of reducing sugars and kinetics of color changes during blanching, the potato strips packaged in the polyethylene (hdpe with 10 micron thickness) film or without polyethylene packaging, were immersed in distilled water at temperature range of 50, 60, 70, 80 and 90 ºc for 120 minutes....