New Perspectives on Food Blanching

1. Introduction
Felipe Richter Reis

2. Effect of Blanching on Food Physical, Chemical, and Sensory Quality
Felipe Richter Reis

3. Effect of Blanching on Food Bioactive Compounds
Bogdan Demczuk Junior

4. Use of Blanching to Reduce Antinutrients, Pesticides, and Microorganisms
João Luiz Andreotti Dagostin

5. Blanching as an Acrylamide Mitigation Technique
João Luiz Andreotti Dagostin

6. Impact of Blanching on the Performance of Subsequent Drying
Felipe Richter Reis

7. Novel Blanching Techniques
Felipe Richter Reis

Nyckelord: Chemistry, Food Science, Industrial Chemistry/Chemical Engineering, Quality Control, Reliability, Safety and Risk