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Digitale Medien

FRESH AND PROCESSED ASPARAGUS QUALITY AS INFLUENCED BY FIELD GRADE (1979)

DRAKE, S. R. ; NELSON, J. W. ; POWERS, J. R. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food quality 2 (1979), S. 0

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Details

ISSN: 1745-4557

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: 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.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1745-4557.1979.tb00665.x

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