Vitamin retention, color and texture in thermally processed green beans and Royal Ann cherries packed in pouches and cans
1983
Abou-Fadel, O.S. | Miller, L.T.
Nutrient retention was compared for thiamin, ascorbic acid (AA), and vitamin B6 (B6) in pouched and canned green snap beans immediately after processing and after 4 months storage at 24-26 (or 38) degrees C. Amino acid and B6 content of pouched and canned Royal Ann cherries after processing and after 6 months storage at 24-26 degrees C also were determined. Significantly more B6 and AA were retained in drained, pouched, green beans and more AA was retained in drained, pouched, cherries than in canned versions. Storage of drained, pouched, and canned green beans at 38 degrees C significantly reduced the levels of the 3 vitamins, while B6 was significantly reduced in the stored cherries. Pouched products tended to be brighter and firmer in texture than the canned products. (wz)
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