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Effets du traitement et de l'emballage sur les teneurs en vitamine C et en bêta-carotène des légumes prêt à l'emploi.

Effects of processing and packaging on vitamin C and beta-carotene content of ready-to-use vegetables.

Auteurs : HUSSEIN A., ODUMERU J. A., AYANBADEJO T., et al.

Type d'article : Article

Résumé

High pressure liquid chromatographic methods were used to measure the concentration of vitamin C and beta-carotene in broccoli and green pepper. There was a statistically significant decrease in vitamin C over a 10-day storage period of unpacked and packaged vegetables. The overall loss of beta-carotene during the 10-day storage period was not statistically significant (P= 0.14).

Détails

  • Titre original : Effects of processing and packaging on vitamin C and beta-carotene content of ready-to-use vegetables.
  • Identifiant de la fiche : 2001-2270
  • Langues : Anglais
  • Source : Food Res. int. - vol. 33 - n. 2
  • Date d'édition : 2000

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