| Titles |
|
English :
|
Stabitity of -Carotene, Ascorbic Acidand Minerals in Some Processed Vegetables
|
|
Arabic :
|
ثباتية كل من البيتا- كاروتين وحمض الاسكوربيك والمعادن في بعض الحضروات المصنعة
|
|
| Abstract |
Broccoil, Carrots and spinach were harvested at the optimum maturities then subjected to different thermal treatments including blanching in boiling water, steam and microwave, freezing at-40C then storage at-20C drying using Vacuum and microwave ovens at the highest heating rate and cooking using conventional boiling method in hot water,Pressure cooking in apresto cooker andmicrowave over.In all cases vegetables were analyzed for both ascorbic acid as well as -carotene and percentages retention were calculated compared to fresh vitamin contntion were colacuated commared to fresh vitamin
|
| Publication year |
2006
|
| Availability location |
9 شارع الجامعة -جيزة-مصر
|
| Availability number |
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| City |
بنها
|
| serial title |
Egyption J. of Nutrition Vol. XXI
|
| ISSN |
1110-0419
|
| Author(s) from ARC |
|
| External authors (outside ARC) |
سعد ميخائيل يوسف
معهد بحوث تكنولوجيا الاغذية
فؤاد أمين الأشوح
معهد بحوث تكنولوجيا الاغذية
|
| Agris Categories |
Packaging
|
AGROVOC
TERMS |
Ascorbic acid.
Carotenoids.
Minerals.
Vegetables.
|
| Publication Type |
Journal
|