EFFECT OF BLANCHING AND OF FROZEN STORAGE OF VEGETABLES ON ASCORBIC ACID RETENTION AND ON THE CONCOMITANT ACTIVITY OF CERTAIN ENZYMES

被引：0
|
作者：
HARTZLER, ER
GUERRANT, NB
机构：
来源：
FOOD RESEARCH | 1952年 / 17卷 / 01期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：15 / 23
页数：9
相关论文
共 50 条
  • [21] Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes
    Xanthakis, Epameinondas
    Gogou, Eleni
    Taoukis, Petros
    Ahrne, Lilia
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2018, 48 : 248 - 257
  • [22] EFFECT OF SUCROSE AND ASCORBIC ACID ON QUALITY RETENTION IN FRESH AND FROZEN STRAWBERRY PUREE
    GUADAGNI, DG
    FOOD TECHNOLOGY, 1954, 8 (12) : S29 - S29
  • [23] EFFECT OF SUCROSE AND ASCORBIC ACID ON QUALITY RETENTION IN FRESH AND FROZEN STRAWBERRY PUREE
    GUADAGNI, DG
    FOOD RESEARCH, 1954, 19 (04): : 396 - 401
  • [24] RETENTION OF ASCORBIC ACID IN RASPBERRIES DURING FREEZING, FROZEN STORAGE, PUREEING, AND MANUFACTURE INTO VELVA FRUIT
    LOEFFLER, HJ
    FOOD RESEARCH, 1946, 11 (06): : 507 - 515
  • [25] Study of lipoxygenase and peroxidase as indicator enzymes in green beans:: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage
    Bahçeci, KS
    Serpen, A
    Gökmen, V
    Acar, J
    JOURNAL OF FOOD ENGINEERING, 2005, 66 (02) : 187 - 192
  • [26] ASCORBIC-ACID RETENTION OF STORED DEHYDRATED NIGERIAN VEGETABLES
    ADDO, AA
    NUTRITION REPORTS INTERNATIONAL, 1981, 24 (04): : 769 - 775
  • [27] The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach
    Flamminii, Federica
    Minetti, Silvia
    Mollica, Adriano
    Cichelli, Angelo
    Cerretani, Lorenzo
    FOODS, 2023, 12 (14)
  • [28] Vitamin Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage
    Bouzari, Ali
    Holstege, Dirk
    Barrett, Diane M.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2015, 63 (03) : 957 - 962
  • [29] Production of ascorbic acid enriched vegetables: Absorption of an L-ascorbic acid solution and the effect of storage temperature on the foliar exogenous ascorbic acid content
    Inoue, K
    Oyama, N
    Kondo, S
    Hayata, Y
    Yokota, H
    JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY, 1998, 73 (05): : 681 - 686
  • [30] COMPARISON OF SEVERAL BLANCHING METHODS ON THE TEXTURE AND ASCORBIC-ACID CONTENT OF FROZEN POTATOES
    CANET, W
    HILL, MA
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1987, 22 (03): : 273 - 277
12345