Some mineral concentration modifications during pea canning
1990
Rincon, F. | Zurera, G. | Moreno, R. | Ros, G.
Changes in the mineral content of peas (Pisum sativum L.) as a function of size during commercial processing were studied. Peas were divided into four levels of maturity, and samples were taken on different sizes of peas at various stages of the canning process. Mineral content was determined by atomic absorption spectrophotometry. Significant changes were found in the content of copper, iron, magnesium and zinc during commercial canning, but these were dependent on pea size only in the case of copper, iron, and zinc. Highest total losses for copper and zinc were obtained in immature stages while iron losses were highest at mature stages.
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