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ASSESSING THE VITAMIN C CONTENT, REDUCING SUGARS AND PEROXIDASE ACTIVITY IN FRUIT DURING 10 MONTHS STORAGE AT 253 K (-20 DEG C). IT HAS BEEN FOUND THAT SENSORIAL CHANGES AND THE REDUCTION IN THE VITAMIN C CONTENT TAKE PLACE DURING THE FIRST 2 MONTHS OF STORAGE, BUT THESE ACTIVITIES BECOME LESS AFTER THIS PERIOD DUE TO REDUCED ENZYMATIC ACTION.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1987-0988
- Languages: Polish
- Source: Chlodnictwo - vol. 21 - n. 8
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Vitamin C; Organoleptic property; Frozen food; Enzyme; Fruit
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QUALITY OF ENZYMATICALLY TREATED 72 DEG BRIX OR...
- Author(s) : CRANDALL P. G.
- Date : 1986
- Languages : English
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EFFECT OF BLANCHING ON ENZYME ACTIVITY AND QUAL...
- Author(s) : HALPIN B. E., LEE C. Y.
- Date : 1987
- Languages : English
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COLOUR VARIATIONS IN RASPBERRIES DURING FREEZIN...
- Author(s) : JEDRZEJEWSKA J.
- Date : 1983
- Languages : Polish
- Source: Chlodnictwo - vol. 17 - n. 1
View record
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INFLUENCE OF HEAD SPACE COMPOSITION ON THE QUAL...
- Author(s) : GASQUE F.
- Date : 1981
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 21 - n. 1
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COMMINUTED ORANGE PRODUCTS. STORAGE STABILITY.
- Author(s) : SAENZ C.
- Date : 1982
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 22 - n. 3
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