ShareEFFECTS OF BLANCHING, FREEZING AND STORAGE ON FOLACIN CONTENTS OF SPINACH.
Author(s) : CHEN T. S., SONG Y. O., KIRSCH A. J.
Type of article: Article
Summary
THE < FREE > AND < TOTAL > ACTIVITY OF THE FOLACIN OF FRESH SPINACH WAS DETERMINED BY TESTS USING LACTOBACILLUS CASEI. THIS ACTIVITY DEPENDS ON STORAGE TEMPERATURE. AT THE AMBIENT TEMPERATURE, IN THE REFRIGERATOR FOR SEVEN DAYSOR IN THE FREEZER FOR TEN WEEKS, FOLACIN LOSSES OF 7, 26 AND 27%, RESPECTIVELY, WERE OBSERVED. (Bull. anal. CIE, FR., 38, N 6/7, 1984/07-08, 84-248-3.
Details
- Original title: EFFECTS OF BLANCHING, FREEZING AND STORAGE ON FOLACIN CONTENTS OF SPINACH.
- Record ID : 1985-0602
- Languages: English
- Source: Nutr. Rep. int. - vol. 28 - n. 2
- Publication date: 1983
Links
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Indexing
- Themes: Vegetables
- Keywords: Blanching; Chilling; Spinach; Freezing
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