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RESULTS OF A STUDY OF QUALITY CHANGES IN BLANCHED AND UNBLANCHED FROZEN DICED CARROT DURING FROZEN STORAGE AT 255 K (-18 DEG C).

[In German. / En allemand.]

Author(s) : SCHALLER A., VAMOS-VIGYAZO L.

Type of article: Article

Summary

CARROT SAMPLES WERE STORED AT ABOUT 255 K (-18 DEG C). THEY WERE THEN SUBJECTED TO ORGANOLEPTIC AND MICROBIOLOGICAL ANALYSES, COLOUR MEASUREMENT BY INSTRUMENTS, THE TITRATION EVALUATION OF TOTAL CAROTENOID AND CAROTENE CONCENTRATION, THE DETERMINATON OF PEROXIDASE ACTIVITY. IT WAS OBSERVED THAT BLANCHING DOES NOT IMPROVE THE DIFFERENT QUALITY PARAMETERS STUDIED. (Bull. bibliogr. CDIUPA, FR., 15, N7, JULY 1981, 31; 157540.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-0456
  • Languages: German
  • Source: Confructa. int. Z. Technol. Obst.-u. Gemüseverarb. - vol. 25 - n. 3-4
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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