Changes in the C and E vitamin content during storage of dried products and in preserves of sweet pepper
1993
Horbowicz, M. (Instytut Warzywnictwa, Skierniewice (Poland))
The effect of preserving and drying as well as storage of canned and dried red pepper on the C and E vitamin content was investigated. The C vitamin losses during storage and preservation amounted to 45-65 percent. On the other hand, no further vitamin losses during the 9-month storage were found. The E vitamin proved to be resistant to thermal processes, still its level after 9-month storage of dried (up to 30-50 percent) and canned products (up to 70-90 percent) in relation to the initial amount (before storage) remained unchanged
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