ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Shear, moisture, and soluble solids values for either the all-green spears or those cut with a white butt portion are similar for either fresh or processed spears. Fresh asparagus spears cut all-green contain less ascorbic acid than spears cut with a white butt portion, but after processing no difference is evident. Small diameter spears are higher in ascorbic acid and shear values than large diameter spears. After processing, the shear values for the large diameter spears are higher than those for small diameter spears. Holding asparagus spears for extended periods of time results in decreased ascorbic acid and moisture content and increased shear values.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.1979.tb00665.x
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