Analiza conţinutului de substanţe toxice în legume supuse tratări termice
2019
Jeman, Cristina | Munteanu, Maria-Magdalena
The objective of this study was to determine the effect of heat treatment (boiling at 100 °C) on the toxin content of carrots (Daucus Carrota) with the aim of determining how to reduce the amounts of toxins in food. Nitrate content in imported and domestic carrot (Cadril variety) before and after heat treatment was analysed. The content of radioactive substances in the given vegetables was also determined. The analysis showed a small difference between the nitrate content in the two types of carrot studied, the imported carrot having a lower concentration. The radioactive background of these vegetables showed stable values within the normal range.
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Издатель Technical University of Moldova
Эту запись предоставил Technical University of Moldova