IIR document
The effect of temperature and package type on shelf life of freeze-dried Brussels sprouts.
Author(s) : IRZYNIEC Z., KLIMCZAK J., MICHALOWSKI S.
Summary
Freeze-dried Brussels sprouts, variety Boxer, was vacuum-packed into laminated-foil bags (polyamide, polyethylene) and into polyethylene-foil bags without air evacuation. The product thus packed was stored at temperatures of 0 and 20 °C. At specified time intervals the concentration of vitamin C, the content of chlorophyll pigments and their magnesium-free derivatives, pheophytins, and moisture content were determined. Based on the recorded results, it has been found that the package type has a greater effect on the stability of vitamin C and chlorophyll pigments in the stored freeze-dried Brussels sprouts than the temperature.
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Details
- Original title: The effect of temperature and package type on shelf life of freeze-dried Brussels sprouts.
- Record ID : 2001-1101
- Languages: English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Publication date: 2000
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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EFFECT OF DIFFERENT BLANCHING METHODS ON THE TE...
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- Date : 1991/03
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 31 - n. 1
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- Author(s) : KLIMCZAK J., IRZYNIEC Z.
- Date : 2001
- Languages : Polish
- Source: Chlodnictwo - vol. 36 - n. 6
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INFLUENCE DE LA LYOPHILISATION SUR LA VALEUR NU...
- Author(s) : FORTIN C.
- Date : 1990
- Languages : French
- Source: Rev. fr. Diét. - vol. 34 - n. 133
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Kinetics of decomposition of vitamin C during f...
- Author(s) : KLIMCZAK J., IRZYNIEC Z.
- Date : 1997
- Languages : Polish
- Source: Chlodnictwo - vol. 32 - n. 1
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Freeze-drying of black currant juice.
- Author(s) : IRZYNIEC Z., KLIMCZAK J., MICHALOWSKI S.
- Date : 1995
- Languages : English
- Source: Drying Technol. - vol. 13 - n. 1-2
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