ShareSTUDY OF VITAMIN C CONTENT IN < READY TO SERVE > GRATED CARROTS.
ETUDE DE LA TENEUR EN VITAMINE C DES CAROTTES DE 4E GAMME.
Author(s) : VANDEVELDE S., MASSON A., DUFOURNY G.
Type of article: Article
Summary
DEVELOPMENT OF AN ENZYMIC METHOD FOR THE PROPORTIONING OF ASCORBIC AND DEHYDROASCORBIC ACIDS, AT THE DIFFERENT STAGES OF PREPARATION, AND DURING THE STORAGE OF GRATED CARROTS. RECOMMENDATIONS ARE MADE FOR PREVENTING NUTRITIONAL LOSSES IN < READY-TO-SERVE > PRODUCTS. (Bibliogr. int. CDIUPA, FR., 91-275190.
Details
- Original title: ETUDE DE LA TENEUR EN VITAMINE C DES CAROTTES DE 4E GAMME.
- Record ID : 1992-1704
- Languages: French
- Source: Aliment 2000 - vol. 17 - n. 3
- Publication date: 1991
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Vitamin C; Prepared food; Carrot; Chilling; Nutritional value; Ready to use; Vegetable
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- Author(s) : WATIER B., BELLIOT J. P.
- Date : 1990
- Languages : French
- Source: Inf. diét. - n. 1
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La qualité nutritionnelle des produits de 5e ga...
- Author(s) : DUFOURNY G.
- Date : 1991
- Languages : French
- Source: Aliment 2000 - vol. 17 - n. 4
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Nutritional assessment of ready-to-serve food p...
- Author(s) : LEOPARDI E., CIAPPELLANO S., CROVETTI R., BERMANO G., TESTOLIN G.
- Date : 1994
- Languages : Italian
- Source: Riv. Sci. Aliment. - vol. 23 - n. 3
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Sensory, microbiological and chemical quality o...
- Author(s) : HOWARD L. R., DEWI T.
- Date : 1995/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 1
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CHANGES IN PEA QUALITY (PISUM SATIVUM L) DURING...
- Author(s) : BOTTCHER H.
- Date : 1987
- Languages : German
- Source: Nahrung - vol. 31 - n. 7
View record