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The changes of nitrate, nitrite and vitamin C contents in leek.

[In Polish. / En polonais.]

Author(s) : WIECZOREK C., TRACZYK I.

Type of article: Article

Summary

The purpose of the work was to study the level of nitrate and nitrite, the vitamin C content during cold and freeze storage of raw leeks and during such technological operations as thawing, water cooking and cold vegetable storage after culinary treatment. Cold leek storage was more profitable than freeze storage. The decrease of nitrate content was 58 and 44 per cent during cold and freeze storage, respectively, and drop in vitamin C content was 20 and 35 per cent, respectively. Thawing, cooking and storage after culinary treatment caused diminuation of vitamin C in greater extent than of nitrate content. The nitrite content did not change significantly.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1996-3473
  • Languages: Polish
  • Source: Przemysl Spozywczy - vol. 49
  • Publication date: 1995/11
  • Document available for consultation in the library of the IIR headquarters only.

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