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VITAMIN C IN FRUIT AND VEGETABLES. THE LOSS DURING PRETREATMENT AND BLANCHING.

[In Dutch. / En néerlandais.]

Author(s) : MEER M. A. van der

Type of article: Article

Summary

A REVIEW IS GIVEN ON THE LOSS OF VITAMIN C WITH PRETREATMENT, BLANCHING AND DOMESTIC DEEP FREEZING OF VEGETABLES. THE FEW DATA CONCERNING LOSS DURING CUTTING AND WASHING INDICATE THAT LOSSES WILL GENERALLY BE LESS THAN 10%. BLANCHING MAY PRODUCE CONSIDERABLE LOSSES OF VITAMIN C (UP TO 80% FOR LEAFY VEGETABLES). BLANCHING OF VEGETABLES WITH STEAM GAVE SMALLER LOSSES OF VITAMIN C THAN BLANCHING IN BOILING WATER. LOSSES OF VITAMIN C AS A RESULT OF FREEZING ALONE WERE LESS THAN 10%.

Details

  • Original title: [In Dutch. / En néerlandais.]
  • Record ID : 1987-0136
  • Languages: Dutch
  • Source: Voedingsm. Technol./Koeltech., Sprenger Ed. - 1986.06.04; 31-35; 1 fig.; 1 phot.; 3 tabl.; 37 ref.
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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