Wyniki wyszukiwania

Sortuj według:

Ogranicz wyniki do:

Zmiany poziomu azotanow i azotynow w procesie zamrazalniczego skladowania marchwi

100%

Miedzobrodzka A., Leszczynska T., Karwontka J.

Bromatologia i Chemia Toksykologiczna

1992

tom 25

nr 4

337-341

Nitrates, nitrites, and dry substance content was determined in raw, blanched, and frozen carrot after 2,4,6,10, and 14 weeks' storage. Results of assays were submitted to the variance analysis for an individual classification system. Calculation of the least significant difference value, was also included. Following the blanching procedure, a decrease of nitrates level (2.4 - 17.6%), and simultaneous increase of nitrites content (26.9 - 85.2%) occurred in the carrot under investigation. After cold storage of the product for 14 weeks, a decrease of nitrates content (3.5 - 48.6%) was observed in the carrot containing the highest level of nitrates. On the other hand, no significant change was found in frozen carrot being characterized by low level of nitrates. Nitrites content in the frozen product was subject to rise (7.6 - 48.6%). In the carrot containing the highest level of nitrites, a significant reduction of nitrites concentration (28.2%) was noted.

Ograniczanie wyników

1 Bromatologia i Chemia Toksykologiczna

1 Karwontka J.

1 Leszczynska T.

1 Miedzobrodzka A.

1 1992

Wyniki wyszukiwania

Zmiany poziomu azotanow i azotynow w procesie zamrazalniczego skladowania marchwi