Optimum Broccoli Packaging Conditions to Preserve Glutathione, Ascorbic Acid, and Pigments.
نویسندگان
چکیده
منابع مشابه
Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica).
UNLABELLED The thermal stability of vitamin C (including l-ascorbic acid [l-AA] and dehydroascorbic acid [DHAA]) in crushed broccoli was evaluated in the temperature range of 30 to 90 degrees C whereas that of ascorbic acid oxidase (AAO) was evaluated in the temperature range of 20 to 95 degrees C. Thermal treatments (for 15 min) of crushed broccoli at 30 to 60 degrees C resulted in conversion ...
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ژورنال
عنوان ژورنال: Engei Gakkai zasshi
سال: 1998
ISSN: 1880-358X,0013-7626
DOI: 10.2503/jjshs.67.367