Keywords = Blanching
| Number of Articles: 9 | ||
| 1 | Microwave Applications in Food Processing: An Overview | |
| Volume 17, Issue 2, December 2020, Page 11-22 | ||
| Taiseer M. Abo Bakr | ||
| 2 | Effect of some Technological Treatments on Physical Properties and Bioactive Components of Ripe Soft Persimmon Fruits | |
| Volume 24, Issue 3, September 2019, Page 426-445 | ||
| Dalia Ayad Kilini; Ayman Abo El-yazed; Salwa Daniel; Hanem Osman; Mohamed Abdelhameed Zeitoun | ||
| 3 | Effect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products | |
| Volume 14, Issue 2, November and December 2017, Page 17-24 | ||
| Tesby Lotfy; Marwa Mahfouz; M. Youssef | ||
| 4 | Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans | |
| Volume 3, Issue 1, January 2016, Page 19-25 | ||
| Al-Sanabani Youssef; A. Shatta; S. El-Samahy; K. Youssef | ||
| 5 | EFFECT OF BLANCHING TREATMENTS AND FROZEN STORAGE ON THE QUALITY ATTRIBUTES OF FROZEN ARTICHOKE | |
| Volume 90, Issue 3, September 2012, Page 1257-1268 | ||
| GAMILA Y. ATTIA | ||
| 6 | EFFECT OF CARROT DRYING CONDITIONS ON SURFACE CAROTENE CONTENT AND DRYING CURVE | |
| Volume 1, Issue 6, June 2010, Page 355-366 | ||
| Sh. M. El-Shehawy; H. E. El-Mashad | ||
| 7 | EFFECT OF SOME PRESERVATION PROCESSES ON THE PHYTOCHEMICAL COMPOUNDS WITH ANTIOXIDANT ACTIVITIES OF BROCCOLI | |
| Volume 17, Issue 2, September 2009, Page 351-359 | ||
| Walaa El-Shalakany; M A Shatlah; M H Atteia; Faten, B. EL-Kasas; Soher, S. Mostafa; G.A . Abd EL-Malak | ||
| 8 | PRODUCTION AND EVALUATION OF JAM FROM UNPOLLINATED SIWI DATES (SHEES) | |
| Volume 59, Issue 1, January 2008, Page 40-47 | ||
| M. T.M. Assous; O. M.M. Radi; M. A. Atwa | ||
| 9 | Relationship Between Colour Improvement and Metallo-Chlorophyll Complexes During Blanching of Peas and Broccoli | |
| Volume 4, Issue 2, December 2007, Page 11-18 | ||
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