Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
International journal of food science & technology
14 (1979), S. 0
ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of maturity on fresh pea weight, dry solids content and vitamin C content has been studied over several years with particular emphasis being placed on the cultivar Dark Skinned Perfection. Regarding the vitamin C content special attention was paid to the partition of the vitamin between the cotyledons and the testa of the developing pea, and also to the contribution made by dehydroascorbic acid to the total vitamin C content. Changes in the fresh pea weight and the level of constituents were found to correlate well with maturity expressed in terms of tenderometer reading. Cultivar has been shown to affect the vitamin C content of the pea and the proportion present as dehydroascorbic acid.It was postulated that the observed changes in vitamin C content could arise from structural changes occurring in the pea seed during development.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb00860.x
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