CHLOROPHYLL 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

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