ShareCHLOROPHYLL AND PHEOPHYTIN CHANGES IN SOME FROZEN VEGETABLES DURING STORAGE.
Author(s) : KOMAITIS M. E., IFANTI-PAPATRAGIANNI N., PASSALOGLOU-EMMANOULIDOU S.
Type of article: Article
Summary
THE CHANGES IN FROZEN OKRA AND GREEN BEANS ARE MEASURED WITH THE VERNON METHOD. STUDY OF THE EFFECT OF TEMPERATURE: 243 TO 268 K (-30 TO -5 DEG C) AND OF STORAGE TIME (1 TO 7 MONTHS) ON PIGMENT RETENTION. FROZEN VEGETABLES RETAIN AN ADEQUATE COLOUR AT TEMPERATURES BETWEEN 255 K (-18 DEG C) AND 243 K. (Bibliogr. int. CDIUPA, FR., 90-268110.
Details
- Original title: CHLOROPHYLL AND PHEOPHYTIN CHANGES IN SOME FROZEN VEGETABLES DURING STORAGE.
- Record ID : 1992-0214
- Languages: English
- Source: Grasas Aceites - vol. 41 - n. 4-5
- Publication date: 1990
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Pigment; Organoleptic property; Frozen food; Vegetable; French bean; Okra; Freezing; Chlorophyll
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CHLOROPHYLLES DE HARICOTS VERTS (PHASEOLUS VULG...
- Author(s) : ABBAS J.
- Date : 1988
- Languages : French
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HARICOTS MANGE-TOUT CONGELES SANS BLANCHIMENT P...
- Author(s) : PHILIPPON J., ROUET-MAYER M. A., ABBAS J.
- Date : 1984
- Languages : French
- Source: In: Therm. Process. Qual. Foods, Elsevier - 729-734; 5 fig.; 10 ref.
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QUALITY OF FROZEN GREEN BEANS (PHASEOLUS VULGAR...
- Author(s) : APARICIO-CUESTA P.
- Date : 1989
- Languages : English
- Source: J. Sci. Food Agric. - vol. 48 - n. 2
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EFFECT OF FREEZING CONDITIONS AND STORAGE TEMPE...
- Author(s) : CHAROENREIN S., REID D. S.
- Date : 1989
- Languages : English
- Source: In: Qual. Factors Fruits Veg., Chem. Technol., Am. chem. Soc. - 1989; 226-238; 14 ref.
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COMPTE RENDU D'EXPERIMENTATION SUR LE BLANCHIME...
- Author(s) : DESCAMPS P.
- Date : 1988
- Languages : French
- Source: Inf. tech. CTCPA - n. 57
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