https://pcna-signal.com/the-ac....tual-effectiveness-a
VSPB yielded higher blanching performance, much better colour (more purple and yellow), greater anti-oxidant capability and greater preservation of phytochemicals in contrast to warm water blanched examples. Especially, in comparison to heated water blanched carrots, the p-hydroxybenzoic acid, ferulic acid, and caffeic acid content of VSPB samples increased of 106.6%, 42.0%, and 19.0%, correspondingly. Interestingly, the chlorogenic acid content in the blanched carrot increased a lot mor
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