The effects of microwave blanching on the nutritional and textural quality of freeze-dried spinach /.

The large leaf surface area of spinach makes this crop a logical choice for freeze drying. Microwave blanching has been suggested as an alternative to conventional steam and water blanching. Potential advantages include: conservation of vitamins, color retention, and decreased process time. Heating...

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Bibliographic Details

Main Author:	Quenzer, Nancy Marie
Other Authors:	Dill, C. W. (degree committee member.), Russell, L. H. (degree committee member.), Smith, M. C. (degree committee member.), Urban, T. F. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	[College Station, Tex.] : Quenzer, 1979.
Subjects:	Food > Preservation. Freeze-drying. Microwave heating. Spinach. Major food science and technology. Academic theses.
Online Access:	Link to ProQuest copy Link to OAKTrust copy