We have located links that may give you full text access.
Effect of different cooking methods on structure and quality of industrially frozen carrots.
The effect of boiling, steaming and microwaving on microstructure, texture and colour of raw and industrially frozen carrots was investigated. The raw carrots, after cooking, showed dehydrated and separated cells with swollen walls. The carrots subjected to blanching, freezing and followed by frozen storage exhibited marked tissue damages indicating deep oriented fissures. Cooking caused cellular dehydration and separation in the tissue, with the same intensity between raw and frozen carrots and independently from the cooking treatment applied. Among different cooking methods, microwaving showed better retention of the initial texture and colour quality for both raw and frozen carrots. On the other hand, the steamed carrots revealed the highest degree of softening and colour differences from the control for both raw and frozen carrots, despite the worst tissue conditions were observed for the boiled carrots.
Full text links
Related Resources
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app
All material on this website is protected by copyright, Copyright © 1994-2024 by WebMD LLC.
This website also contains material copyrighted by 3rd parties.
By using this service, you agree to our terms of use and privacy policy.
Your Privacy Choices
You can now claim free CME credits for this literature searchClaim now
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app