Share

Study on the lipid fraction oxidation of deep-frozen zucchini squash with regard to thermic pretreatment.

[In Italian. / En italien.]

Author(s) : GASPAROLI A., FEDELI E., PIZZOCARO F.

Type of article: Article

Summary

The potential oxidability of vegetable marrow (Cucurbita pepo L.) lipids is studied, adopting speedy oxidative conditions at 40 and -5 deg C. The vegetable is previously exposed to various conditions of blanching by operating on time and temperature parameters. By means of conventional and non-conventional analyses the different behaviours are shown, giving assumptions for a study in real conditions of conservation (-20 deg C). In particular a component of the lipidic fraction is isolated to which is ascribed the structure of oxidized glyceride, meaningful index of the oxidation behaviour.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1992-2800
  • Languages: Italian
  • Source: Atti IVTPA - vol. 13
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (7)
See the source

Indexing