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Incidence de la congélation sur la teneur en acides organiques des haricots verts et des poivrons Padrón congelés.

Effects of freezing on the organic acid content of frozen green beans and Padrón peppers.

Auteurs : GONZÁLEZ-CASTRO M. Y., ORUÑA-CONCHA M. J., LÓPEZ-HERNANDEZ J., SIMAL-LOZANO J.

Type d'article : Article

Résumé

Malic, oxalic and citric acid contents decreased considerably in the first month of frozen storage, then oscillated before returning to those one-month levels after 12 months. The amount of fumaric acid increased, most notably in the peppers. Citric acid content of the blanched beans doubled during the first 6-8 months of frozen storage, then fell sharply to roughly its initial, post-blanching level. Overall, blanching and then freezing green beans led to greater losses of their organic acids compared with freezing alone.

Détails

  • Titre original : Effects of freezing on the organic acid content of frozen green beans and Padrón peppers.
  • Identifiant de la fiche : 1999-2357
  • Langues : Anglais
  • Source : Z. Lebensm.-Unters. -Forsch. - vol. 204 - n. 5
  • Date d'édition : 1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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