blanching

adj.

漂白的；

n.

热烫；

v.

使变白( blanch的现在分词 )；使（植物）不见阳光而变白；酸洗（金属）使有光泽；用沸水烫（杏仁等）以便去皮

1. You blanch almonds to remove their skins.
   你把杏仁焯一下，烫去表皮。
2. He blanched (with fear) at the sight of the snake.
   他看见蛇(吓得)脸色煞白。
3. He blanched with shock.
   他吓得脸都白了。

Microwave blanching of vegetables.
Blanching of vegetables for freezing: which indicator enzyme to choose
Effect of blanching on the antioxidant properties of some tropical green leafy vegetables
Blanching and long‐term freezing affect various bioactive compounds of vegetables in different ways
Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice
Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots.
Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries.
Relationship between in vivo skin blanching and in vitro release rate for betamethasone valerate creams
Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)
Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophyl...