Effet de l'irradiation ionisante sur la teneur en vitamine C des fraises et des pommes de terre associées à l'entreposage et à la cuisson ultérieure des pommes de terre.

Effect of irradiation on vitamin C content of strawberries and potatoes in combination with storage and with further cooking in potatoes.

Type d'article : Article

Résumé

While irradiation affected vitamin C concentration in all varieties of strawberry, the change was small in comparison with the large variations observed between varieties. Irradiation, storage and cooking in potatoes reduced vitamin C concentration. Irradiated samples stored for 5 months had similar or marginally higher levels than non-irradiated potatoes.

Détails

Titre original : Effect of irradiation on vitamin C content of strawberries and potatoes in combination with storage and with further cooking in potatoes.
Identifiant de la fiche : 1999-3631
Langues : Anglais
Source : J. Sci. Food Agric. - vol. 75 - n. 3
Date d'édition : 1997

Liens

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Indexation

Thèmes : Fruits
Mots-clés : Vitamine C; Fraise; Pomme de terre; Légume; Entreposage frigorifique; Irradiation ionisante; Cuisson; Fruit