Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume2/issue1/3_1_2003.pdf
Issue 2 (1) 2003 pp. 31-39
Piotr Gebczynski
QUANTITATIVE CHANGES OF SELECTED CHEMICAL COMPONENTS DURING FREEZING AND STORAGE OF PRIMARY AND SECONDARY BROCCOLI INFLORESCENCES
Abstract Effects of type of inflorescence, technological process of freezing and storage of the frozen product on the contents of some chemical components important for broccoli quality were investigated. Secondary inflorescences were characterised by higher quantity of dry matter, total nitrogen, vitamin C, chlorophyll, beta-carotene and carotenoids and by lower level of nitrates than the primary ones. Protein nitrogen was on same level in the primary and secondary inflorescences. The changes of analysed components during the technological process and storage were similar in both of the frozen products.
Keywords: broccoli, primary inflorescences, secondary inflorescences, freezing, chemical composition
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume2/issue1/3_1_2003.pdf
For citation:
| MLA | Gebczynski, Piotr. "QUANTITATIVE CHANGES OF SELECTED CHEMICAL COMPONENTS DURING FREEZING AND STORAGE OF PRIMARY AND SECONDARY BROCCOLI INFLORESCENCES." Acta Sci.Pol. Technol. Aliment. 2.1 (2003): 31-39. |
| APA | Gebczynski P. (2003). QUANTITATIVE CHANGES OF SELECTED CHEMICAL COMPONENTS DURING FREEZING AND STORAGE OF PRIMARY AND SECONDARY BROCCOLI INFLORESCENCES. Acta Sci.Pol. Technol. Aliment. 2 (1), 31-39 |
| ISO 690 | GEBCZYNSKI, Piotr. QUANTITATIVE CHANGES OF SELECTED CHEMICAL COMPONENTS DURING FREEZING AND STORAGE OF PRIMARY AND SECONDARY BROCCOLI INFLORESCENCES. Acta Sci.Pol. Technol. Aliment., 2003, 2.1: 31-39. |