The effect of soaking temperature and water quality on fat degradation in peas
1989
Thanos, I.A. (Ministry of Agriculture, Athens (Greece). Dir. of Research)
The assessment of extracted fat before and after soaking of dried peas was carried out to identify the effect of soaking temperature and water quality on fat degradation and consequently on the organoleptic properties of the peas. Free Fatty Acids (F.F.A) and Peroxide Values were determined and the Kreis Test was carried out. All tests showed increased values, indicating that fat degradation occurs on soaking of the peas.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
Georgiki Erevna (Greece)
卷
13
期
1-2
ISSN
0253-9489
页码
pp. 113-122
其它主题
Beurre vegetal; Propiedades organolepticas; Propriete organoleptique; Qualite de l'eau; Legume deshydrate; Grece; Degradacion
语言
希腊，现代（1453 年-）
注释
6 tables, 13 ref., Summaries (El, En)
类型
Summary
1993-08-15
AGRIS AP