SENSORY AND CHEMICAL QUALITY CRITERIA OF STORED VERSUS NOT-STORED FROZEN PEAS STUDIED BY MULTIVARIATE DATA ANALYSIS.
Author(s) : MARTENS M.
Type of article: Book chapter
Summary
EIGHT LOTS OF FROZEN PEAS (PISUM SATIVUM L.) WERE ANALYZED AFTER BLANCHING AND STORAGE AT 253 K (-20 DEG C) OVER ONE YEAR. THE TESTS WERE REPEATED DURING TWO SEASONS, WITH PEAS OF DIFFERENT VARIETIES AT DIFFERENT RIPENING STAGES. OFF-FLAVOUR AND STARCH CONTENT ARE THE BEST CRITERIA FOR THE EVALUATION OF QUALITY. THE EFFECTS OF STORAGE ON QUALITY ARE A MINIMUM.
Details
- Original title: SENSORY AND CHEMICAL QUALITY CRITERIA OF STORED VERSUS NOT-STORED FROZEN PEAS STUDIED BY MULTIVARIATE DATA ANALYSIS.
- Record ID : 1987-1835
- Languages: English
- Source: In: Shelf Life Foods Beverages, Elsevier - 1986; 775-790; 7 fig.; 1 tabl.; 12 ref.
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Measurement; Blanching; Variety; Organoleptic property; Pea; Ripening (fruit); Vegetable; Freezing
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- Languages : Dutch
- Source: Sprenger Inst., 1980 annu. Rep. - 37-40; 2 tabl.
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