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Nutrient antioxidants in minimally processed vegetables.

Author(s) : MASIH L., ROGINSKI H., PREMIER R., et al.

Summary

The study examined the availability of two major antioxidants, vitamin A and C in selected minimally processed vegetables. Whole as well as cut vegetables were washed in chlorinated water (50 ppm), spin-dried and packed (approximately 300 g) in perforated plastic bags. All samples were stored at 12 °C and 95 plus or minus 2% relative humidity, and vitamin content was measured at 0, 3, 5, 7, 10 and 12 days. Detailed results are discussed.

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Pages: 2000-4

This document is to be digitised and will be available within 10 working days

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Details

  • Original title: Nutrient antioxidants in minimally processed vegetables.
  • Record ID : 2002-1997
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 355-361; fig.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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