BLANCHING of VEGETABLES

Abstract

Although it causes some unavoidable loss in flavour and nutritional value, blanching is required to reduce bacterial content of the vegetables and to inactivate naturally occurring enzymes which might otherwise cause undesirable changes during storage of the frozen food

Citation

Adams, J.B. (1981), "BLANCHING of VEGETABLES", Nutrition & Food Science, Vol. 81 No. 6, pp. 11-13. https://doi.org/10.1108/eb058870