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2021•LWTRequires access

Vacuum-steam pulsed blanching (VSPB): An emerging blanching technology for beetroot

Yang Zhang, Bao-Hu Sun, Yu-Peng Pei, Sriram K. Vidyarthi, Wei-Peng Zhang, Wen-Kai Zhang, Hao‐Yu Ju, Zhen‐Jiang Gao, Hong‐Wei Xiao

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Key concepts: Blanching, Food science, Polyphenol oxidase, Chemistry, Peroxidase, Enzyme, Biochemistry

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