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The correlation of redox potential and some chemical parameters in spinach purée during processing and frozen storage.

Author(s) : POSPISIL J., PALIC A., VRTOVSNIK G., DIKANOVIC-LUCAN Z.

Type of article: Article

Summary

A good correlation was found among the changes of redox potential and the levels of nitrates, oxalates and total chlorophylls as well as peroxidase activity in spinach during processing into purée. The redox potential significantly diminished during blanching process and reached the lowest value during purée preparation. The redox potential was also found to be a good indicator of variation in the content of total chlorophylls in spinach purée during frozen storage.

Details

  • Original title: The correlation of redox potential and some chemical parameters in spinach purée during processing and frozen storage.
  • Record ID : 1999-3704
  • Languages: English
  • Source: Acta Aliment. - vol. 27 - n. 3
  • Publication date: 1998/09
  • Document available for consultation in the library of the IIR headquarters only.

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