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EFFECT OF TREATMENT (BLANCHING, FREEZING) AND FROZEN STORAGE ON THE COLOUR CHANGES OF PEAS.

[In Spanish. / En espagnol.]

Author(s) : SANCHEZ P., FUSTER C.

Type of article: Article

Summary

THE STUDY WAS MADE ON TWO VARIETIES: NEGRET AND LINCOLN. EFFECT OF BLANCHING TIME (30 OR 60 S) AND STORAGE TEMPERATURE, 261 AND 249 K (-12 AND -24 DEG C), ON PEA COLOUR. THESE TREATMENTS HAVE A SIGNIFICANT EFFECT (LIGHTNESS LOSS) ON PEA COLOUR. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-215272.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1987-0538
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 23 - n. 174
  • Publication date: 1986

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