ISSN:
1438-2385
Keywords:
Green beans
;
Fatty acids
;
Blanching
;
Vacuum-packing
;
Freeze-drying
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract GC-FID was used to monitor changes over time in palmitic, stearic, arachidic, oleic, linoleic and linoleic acid contents of green beans subjected to various preservation treatments. In beans stored in polyethylene bags at −22°C without prior blanching, all fatty acid contents dropped appreciably within the first month of storage, regardless of whether the beans had been hand- or vacuum-packed. In beans which had been freeze-dried then stored at room temperature in an airtight container, polyunsaturated fatty acid contents dropped appreciably only after 2 months.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01231076
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