ShareAscorbic acid and dehydroascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheres.
Author(s) : PETERSEN M. A., BERENDS H.
Type of article: Article
Summary
Estimate of losses of vitamin C in sweet green pepper from blanching, from modified-atmosphere refrigerated storage, and following reheating. Importance of the proportion of oxygen in the atmosphere on ascorbic-acid and dehydroascorbic-acid content.
Details
- Original title: Ascorbic acid and dehydroascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheres.
- Record ID : 1995-0306
- Languages: English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 197 - n. 6
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Seeds and plants
- Keywords: Vitamin C; Condiment; Modified atmosphere; Blanching; Pepper; Cold storage
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- Date : 1993
- Languages : English
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