ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The use of 3% calcium dips, prior to storage, reduced weight losses and increased sensory appeal of fresh stored asparagus, but reduced ascorbic acid values. Long term storage of fresh asparagus prior to processing increased drip loss and shear values, and reduced ascorbic acid content, There were differnces in weight loss, moisture, ascorbic acid, and color between small and large diameter asparagus spears, fresh or frozen. The large diameter spears had an economic advantage in that these spears lost less weight in storage, but the small diameter spears had a higher ascorbic acid content.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.1985.tb00837.x
