What is the effect of blanching foods?

Blanching is a process used in cooking where vegetables and fruits are submerged in boiling water for a period of time, removed from the water and placed in ice-cold water. There are positive and negative effects when using this process.

The positive effects include:

The negative effects are:

B) inactivated enzyme in food

Explanation:

On plato

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explanation:

all soils contain mineral particles, organic matter, water and air the combinations determine the soil's properties – its texture, structure, porosity, chemistry and color. soil is made up of different-sized particles. sand particles tend to be the biggest.