A KINETIC-STUDY OF THE LOSS OF VITAMIN-C, COLOR, AND FIRMNESS DURING THERMAL-PROCESSING OF CANNED PEAS

被引：55

作者：

RAO, MA

LEE, CY

KATZ, J

COOLEY, HJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04929.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：636 / 637

页数：2

共 13 条

[1]

Ball C.O., 1957, STERILIZATION FOOD T

[2]

BOURNE M C, 1968, Food Technology, V22, P1013

[3]

GOLD HJ, 1959, FOOD TECHNOL-CHICAGO, V13, P281

[4] KINETICS OF THERMAL DEGRADATION OF CHLOROPHYLL IN SPINACH PUREE [J].

GUPTE, SM ;

FRANCIS, FJ ;

ELBISI, HM .

JOURNAL OF FOOD SCIENCE, 1964, 29 (04) :379-&

[5] INFLUENCE OF HEAT-TREATMENT ON QUALITY OF VEGETABLES - ORGANOLEPTIC QUALITY [J].

HAYAKAWA, K ;

TIMBERS, GE ;

STIER, EF .

JOURNAL OF FOOD SCIENCE, 1977, 42 (05) :1286-1289

[6] INFLUENCE OF HEAT-TREATMENT ON QUALITY OF VEGETABLES - CHANGES IN VISUAL GREEN COLOR [J].

HAYAKAWA, KI ;

TIMBERS, GE .

JOURNAL OF FOOD SCIENCE, 1977, 42 (03) :778-781

[7]

HAYAKAWA KI, 1977, COMMUNICATION

[8] RATES OF ASCORBIC-ACID DEGRADATION DURING THERMAL-PROCESSING OF CANNED PEAS [J].

LATHROP, PJ ;

LEUNG, HK .

JOURNAL OF FOOD SCIENCE, 1980, 45 (01) :152-153

[9]

LENZ MK, 1980, FOOD TECHNOL-CHICAGO, V34, P51

[10]

LUND DB, 1977, FOOD TECHNOL-CHICAGO, V31, P71

← 1 2 →