ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A study was conducted on the changes occurring in vitamin C content in frozen cauliflower stored under different conditions. During storage at -22°C, 25% vitamin C was lost after 13 months and 62.2% after 30 months. An acceptable sensory quality was conserved for 10 months; after this time, a decrease began in the characteristic flavor. Storage in a display freezer did not affect vitamin C; however, storage with temperature fluctuations was very harmful, especially regarding sensory characteristics.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb07738.x
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