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Brocoli surgelé : influence de la température sur la stabilité lors de l'entreposage.

[In Polish. / En polonais.]

Auteurs : KLIMCZAK J., IRZYNIEC Z.

Type d'article : Article

Résumé

The goal of the work was to investigate the effect of the deep freeze temperature of broccoli storage on the breakdown rate of vitamin C and chlorophyll pigments. Kinetic tests proved that the breakdown rate of the investigated quality indices follows a first-order reaction and that chlorophyll pigments are more susceptible to frozen storage than vitamin C, except at -15 °C. Moreover, it was seen that during frozen storage, pigments of series b are broken down faster than pigments of series a, which is contrary to the effects of blanching.

Détails

  • Titre original : [In Polish. / En polonais.]
  • Identifiant de la fiche : 2002-0249
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 35 - n. 10
  • Date d'édition : 10/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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