ShareEFFECT OF STORAGE ON CARBOHYDRATES AND LIPIDS OF GINGKO NUTS.
[In Japanese. / En japonais.]
Author(s) : OGUSHI M., YANAGISAWA E., YOSHIKAWA R.
Type of article: Article
Summary
NUTS STORED FOR 6 MONTHS AT 278 K (5 DEG C) MAINTAINED THEIR QUALITY AND COMPOSITION. ON THE OTHER HAND, NUTS DETERIORATED CONSIDERABLY AT 293-308 K (20-35 DEG C), THERE WAS A SIGNIFICANT DECREASE IN HUMIDITY AND IN THE LIPID CONTENT, AND A REDUCTION OF PHYTIC AND LINOLEIC ACIDS. THE TOTAL PECTIN CONTENT REMAINED CONSTANT AT THE ABOVE TEMPERATURES. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-251717.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1990-0626
- Languages: Japanese
- Source: Nippon Eiyo Shokuryo Gakkaishi - vol. 42 - n. 3
- Publication date: 1989
Links
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