ShareEFFECT OF FREEZING CONDITIONS AND STORAGE TEMPERATURE ON THE STABILITY OF FROZEN GREEN BEANS.
Author(s) : CHAROENREIN S., REID D. S.
Type of article: Book chapter
Summary
INVESTIGATION INTO THE CHANGES IN STRUCTURE, FORMATION OF ICE CRYSTALS AND THE CHLOROPHYLL AND ASCORBIC ACID RETENTION OF GREEN BEANS, FROZEN EITHER SLOWLY OR RAPIDLY, AND STORED AT 268, 261 OR 253 K (-5, -12 OR -20 DEG C) FOR 60 TO 350 DAYS. CORRELATIONS ARE ESTABLISHED BETWEEN FREEZING AND STORAGE PARAMETERS AND GREEN BEAN QUALITY. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-255838.
Details
- Original title: EFFECT OF FREEZING CONDITIONS AND STORAGE TEMPERATURE ON THE STABILITY OF FROZEN GREEN BEANS.
- Record ID : 1990-1920
- Languages: English
- Source: In: Qual. Factors Fruits Veg., Chem. Technol., Am. chem. Soc. - 1989; 226-238; 14 ref.
- Publication date: 1989
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Vitamin C; Structure; Organoleptic property; Vegetable; French bean; Freezing; Chlorophyll
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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
View record
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THE INFLUENCE OF STORAGE CONDITIONS ON THE QUAL...
- Author(s) : APARICIO M. P.
- Date : 1989
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 29 - n. 2
View record
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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
View record
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THE CONSEQUENCES OF VARYING DEGREES OF BLANCHIN...
- Author(s) : KATSABOXAKIS K. Z., PAPANICOLAOU D. N.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 684-690; 8 fig.; 2 tabl.; 13 ref.
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EVOLUTION DE LA TENEUR EN VITAMINE C, EN MINERA...
- Author(s) : DUMAY M.
- Date : 1986
- Languages : French
- Source: Inf. diét. - n. 2
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