ShareSTUDY OF THE LIPID FRACTION OXIDATION OF FROZEN SQUASH AS A RESULT OF THERMAL PRETREATMENT. 1.
[In Italian. / En italien.]
Author(s) : GASPAROLI A., FEDELI E., PIZZOCARO F.
Type of article: Article
Summary
PRELIMINARY STUDY OF THE TENDENCY TO OXIDATION AT 313 AND 268 K (40 AND -5 DEG C) OF SQUASH FOLLOWING BLANCHING UNDER DIFFERENT TIME AND TEMPERATURE CONDITIONS. APPLICATION TO STORAGE CONDITIONS OF 253 K (-20 DEG C). A COMPOUND WITH AN OXIDIZED GLYCERIDIC STRUCTURE IS REVEALED. (Bibliogr. int. CDIUPA, FR., 90-262005.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1991-0218
- Languages: Italian
- Source: Riv. ital. Sostanze grasse - vol. 67 - n. 4
- Publication date: 1990
Links
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Study on the lipid fraction oxidation of deep-f...
- Author(s) : GASPAROLI A., FEDELI E., PIZZOCARO F.
- Date : 1990
- Languages : Italian
- Source: Atti IVTPA - vol. 13
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Study on the lipid fraction oxidation of deep-f...
- Author(s) : GASPAROLI A., FEDELI E., PIZZOCARO F.
- Date : 1990
- Languages : Italian
- Source: Atti IVTPA - vol. 13
View record
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STUDY OF LIPID OXIDATION IN FROZEN ZUCCHINIS AS...
- Author(s) : GASPAROLI A., FEDELI E., PIZZOCARO F.
- Date : 1990
- Languages : Italian
- Source: Riv. ital. Sostanze grasse - vol. 67 - n. 5
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ANTIOXIDANT AND PROOXIDANT ACTIVITY CHANGES IND...
- Author(s) : PIZZOCARO F.
- Date : 1989
- Languages : Italian
- Source: Ann. IVTPA - vol. 20
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NEW ASPECTS OF HEAT INACTIVATION IN VEGETABLES ...
- Author(s) : PIZZOCARO F.
- Date : 1989
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 28 - n. 270
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