Changes in carbohydrates, organic acids and vitamin C during cold storage of "Blanquilla" pears.
[In Spanish. / En espagnol.]
Author(s) : GONZALEZ C., PUJOLA M.
Type of article: Article
Summary
Effect of 17 weeks' storage at 0 deg C and 90% relative humidity on the nutritional value of pears. No large changes were observed in glucid and organic-acid content. Losses in vitamin C were observed, especially during the first weeks of storage.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1996-2881
- Languages: Spanish
- Source: Acta Alimentaria - vol. 33 - n. 268
- Publication date: 1995
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Vitamin C; Glucide; Nutritional value; Pear; Cold storage; Fruit; Organic acid
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CHANGES IN INGREDIENTS DURING PRODUCTION AND ST...
- Author(s) : SPIESS W. E. L.
- Date : 1984
- Languages : German
- Source: Int. Z. Lebensm.-Technol. Verfahr.tech. - vol. 35 - n. 8
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CHANGE IN VITAMIN C CONTENT DURING THE FROZEN S...
- Author(s) : RACZ E., MARTON A.
- Date : 1982
- Languages : Hungarian
- Source: Elelmiszervizsg. Kozl. - vol. 28 - n. 1-2
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Vitamin losses during storage and preparation o...
- Author(s) : BOGNAR A.
- Date : 1995
- Languages : German
- Source: Ernährung - vol. 19 - n. 9
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MAINTAINING FLAVOUR AND NUTRIENT QUALITY OF ASE...
- Author(s) : SIZER C. E.
- Date : 1988
- Languages : English
- Source: J. Food Technol. - vol. 42 - n. 6
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COMPARISON: VITAMIN RETENTION IN FOODS FROZEN, ...
- Author(s) : ROBERTS T.
- Date : 1985/04
- Languages : English
- Source: Quick frozen Foods int. - vol. 26 - n. 4
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