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Effect of processing methods on spinach: proximate composition in fatty acids and soluble protein.

Author(s) : MURCIA M. A., VERA A., GARCIA CARMONA F.

Type of article: Article

Summary

Study of changes in spinach composition, prior to and after canning or quick-freezing. Dominant fatty acids are palmitic, hexadecadienoïc, hexadecenoïc, stearic, hexadecatrienoïc, oleic, linoleic and linolenic acids. Both treatments result in little losses in fatty acids, but large losses in soluble proteins (losses of 87%).

Details

  • Original title: Effect of processing methods on spinach: proximate composition in fatty acids and soluble protein.
  • Record ID : 1994-0318
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 59 - n. 4
  • Publication date: 1992

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