Value of celery pickling
1999
Jaworska, G. (Akademia Rolnicza, Krakow (Poland). Katedra Surowcow i Przetworstwa Owocowo-Warzywnego)
The value of bleached and unbleached petioles of celery for pickling in vinegar, tomato and horseradish pickles was compared. The bleaching of petioles did not affect the results of phytometric measurements and only slightly affected the chemical composition of petioles. The pickling brought about changes in the chemical composition of celery, no effect of the type of pickle and petiole on the level of the investigated factors in the final product being assessed. The pickle increased the content of dry matter, ash and acids in raw material, while vitamin C, chlorophylls and nitrate were diluted. During the storage of preserves the level of nitrites increased. Pickled celery was characterized by high organoleptic quality. The preserves in vinegar and tomato pickles obtained a particularly high scoring
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