חליטה
הערות שוליים

↑  Barrett, D.M.; Theerakulkait, C., Quality indicators in
blanched, frozen vegetables, Food Technol. 1995, 49, 62–65
1 2 3 4 5 6 7 8 9  Fellows, P. (2009). Food processing technology : principles and practice (3rd ed.). Boca Raton, FL: CRC Press. ISBN 9781615830411. OCLC 435534650.
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15  Xiao, Hong-Wei; Pan, Zhongli; Deng, Li-Zhen; El-Mashad, Hamed M.; Yang, Xu-Hai; Mujumdar, Arun S.; Gao, Zhen-Jiang; Zhang, Qian (2017-06-01). "Recent developments and trends in thermal blanching – A comprehensive review". Information Processing in Agriculture (באנגלית). 4 (2): 101–127. Bibcode:2017IPAgr...4..101X. doi:10.1016/j.inpa.2017.02.001. ISSN 2214-3173.
↑  "Why blanch?". Clemson Cooperative Extension (באנגלית). South Carolina: Clemson University. נבדק ב-2018-05-19.
1 2 3 4 5 6 7 8 9 10  Reyes De Corcuera, Jose (29 במאי 2015). "Blanching of Foods". ResearchGate. {{cite web}}:  (עזרה)
↑  Hong-Wei Xiao, Zhongli Pan, Li-Zhen Deng, Hamed M. El-Mashad, Xu-Hai Yang, Arun S. Mujumdar, Zhen-Jiang Gao, Qian Zhang, Recent developments and trends in thermal blanching – A comprehensive review, Information Processing in Agriculture 4, 2017-06, עמ' 101–127 doi: 10.1016/j.inpa.2017.02.001
↑  Aurore Bonnechère, Vincent Hanot, Ruben Jolie, Marc Hendrickx, Claude Bragard, Thomas Bedoret, Joris Van Loco, Effect of household and industrial processing on levels of five pesticide residues and two degradation products in spinach, Food Control 25, 2012-05-01, עמ' 397–406 doi: 10.1016/j.foodcont.2011.11.010
1 2  Ramaswamy, Hosahalli S.; Marcotte, Michelle (2006). Food processing : principles and applications. Boca Raton: CRC Press. ISBN 978-1587160080. OCLC 57311777.
↑  Elia N. Aquino-Bolaños; E. Mercado-Silva (2004). "Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content on the browning of cut jicama". Postharvest Biology and Technology (באנגלית). 33 (3): 275–283. doi:10.1016/j.postharvbio.2004.03.009. ISSN 0925-5214.
↑  Alev Bayındırlı, Enzymes in Fruit and Vegetable Processing Chemistry and Engineering Applications, CRC Press: Alev Bayındırlı
↑  Cans & Can Sealer, Muddle Me (באנגלית אמריקאית)
↑  M. Villamiel, M. D. del Castillo, N. Corzo, Browning Reactions, 1, Wiley, 2006-02, עמ' 71–100, ISBN 978-0-8138-0378-4. (באנגלית)
1 2  Krokida, M.K. (10 במאי 2007). "Effect of Pretreatment on Color of Dehydrated Products". Drying Technology. 18 (6): 1239–1250. doi:10.1080/07373930008917774. {{cite journal}}:  (עזרה)
↑  Hong-WeiXiaoaZhongliPancfLi-ZhenDengaHamed M.El-MashaddXu-HaiYangbArun S.MujumdareZhen-JiangGaoaQianZhangb
Show more, Recent developments and trends in thermal blanching – A comprehensive review, Information Processing in Agriculture
Volume 4, Issue 2, June 2017, Pages 101-127
↑  Hong-WeiXiaoaZhongliPancfLi-ZhenDengaHamed M.El-MashaddXu-HaiYangbArun S.MujumdareZhen-JiangGaoaQianZhangb
Show more, Recent developments and trends in thermal blanching – A comprehensive review, Information Processing in Agriculture
Volume 4, Issue 2, June 2017, Pages 101-127
↑  J.D.Selman, Vitamin retention during blanching of vegetables, Food Chemistry
Volume 49, Issue 2, 1994, Pages 137-147
↑  Lin, Z.; Schyvens, E., Influence of blanching treatments on
the texture and color of some processed vegetables and
fruits., ..J. Food Process. Preserv. 1995, 19, 451–465
↑  Hong-WeiXiaoaZhongliPancfLi-ZhenDengaHamed M.El-MashaddXu-HaiYangbArun S.MujumdareZhen-JiangGaoaQianZhangb, Recent developments and trends in thermal blanching – A comprehensive review, Information Processing in Agriculture
Volume 4, Issue 2, June 2017, Pages 101-127
↑  How Cooking Affects the Nutrient Content of Foods, Healthline, ‏2019-11-07 (באנגלית)
↑  Vitamin & Probiotic Degradation White Paper, Green Circle Capital (באנגלית אמריקאית)
↑  S. Mutl, P. Polasek, M. Pivokonsky, O. Kloucek, The influence of G and T on the course of aggregation in treatment of medium polluted surface water, Water Supply 6, 2006-01-01, עמ' 39–48 doi: 10.2166/ws.2006.006
↑  Hong-WeiXiaoaZhongliPancfLi-ZhenDengaHamed M.El-MashaddXu-HaiYangbArun S.MujumdareZhen-JiangGaoaQianZhangb, Recent developments and trends in thermal blanching – A comprehensive review, Information Processing in Agriculture. Volume 4, Issue 2, June 2017, Pages 101-127
| טכניקות בישול |
| --- | --- | --- |
| יבש | אפייה • צלייה • קלייה • עישון |  |
| מבוסס מים | בישול לבן • הרתחה • חליטה • שליקה • אידוי • נזיד |  |
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