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EFFECT OF TEMPERATURE ON THE PRESERVATION OF COLOURING AGENTS DURING THE FREEZING OF MEAT, STRAWBERRIES AND CARROTS WITH LIQUID CARBON DIOXIDE.

INFLUENCE DE LA TEMPERATURE POUR LA CONSERVATION DE COLORANTS PENDANT LA CONGELATION DE LA VIANDE, DES FRAISES, DES CAROTTES AVEC DU DIOXYDE DE CARBONE LIQUIDE.

Author(s) : NIEDZIELSKI Z., KLIMCZAK J.

Type of article: Article

Summary

RESULTS OF TESTS CARRIED OUT BY THE INSTITUTE OF FOOD CHEMICAL TECHNOLOGY, POLYTECHNICAL SCHOOL, LODZ (POLAND). THE DISCUSSION RELATES TO THE PRESERVATION OF NATURAL COLOURING AGENTS (MYOGLOBIN, ANTHOCYANINS, CAROTENOIDS) IN A TEMPERATURE RANGE OF 263 TO 223 K (-10 TO -50 DEG C). IT ALSO NOTES THE EFFECT OF PH. J.R.

Details

  • Original title: INFLUENCE DE LA TEMPERATURE POUR LA CONSERVATION DE COLORANTS PENDANT LA CONGELATION DE LA VIANDE, DES FRAISES, DES CAROTTES AVEC DU DIOXYDE DE CARBONE LIQUIDE.
  • Record ID : 1985-2006
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 101 - n. 10
  • Publication date: 1984/10
  • Document available for consultation in the library of the IIR headquarters only.

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