ShareEffects of processing and packaging on vitamin C and beta-carotene content of ready-to-use vegetables.
Author(s) : HUSSEIN A., ODUMERU J. A., AYANBADEJO T., et al.
Type of article: Article
Summary
High pressure liquid chromatographic methods were used to measure the concentration of vitamin C and beta-carotene in broccoli and green pepper. There was a statistically significant decrease in vitamin C over a 10-day storage period of unpacked and packaged vegetables. The overall loss of beta-carotene during the 10-day storage period was not statistically significant (P= 0.14).
Details
- Original title: Effects of processing and packaging on vitamin C and beta-carotene content of ready-to-use vegetables.
- Record ID : 2001-2270
- Languages: English
- Source: Food Res. int. - vol. 33 - n. 2
- Publication date: 2000
Links
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Indexing
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Themes:
Packaging;
Vegetables - Keywords: Vitamin C; Prepared food; Carotenoid; Treatment; Ready to use; Vegetable; Packaging
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