Titre : | Changes in chemical composition during storage of peaches (Prunus persica) |
Auteurs : | M. Rodriguez ; M. Villanueva ; M. Tenorio |
Type de document : | article/chapitre/communication |
Année de publication : | 1999 |
Format : | p. 135-139 |
Langues: | = Anglais |
Catégories : | |
Mots-clés: | PECHE FRUIT ; ENTREPOSAGE FRIGORIFIQUE ; PROPRIETE PHYSICOCHIMIQUE ; QUALITE DES ALIMENTS |
Résumé : | Effects of storage time have been studied through 21 physical and chemical parameters in different batches of peaches stored at a controlled temperature (10-12 °C). The parameters were analyzed in order to assess possible differences between nutritional composition and consumer acceptability. The parameters studied were: weight, pH, titratable acidity, soluble solids (degrees Brix), moisture, vitamin C, soluble sugars, protein, dietary fiber (NDF, ADF, pectic substances), ashes, and mineral content (macroelements: Na, K, Ca, Mg, and P; microelements: Fe, Cu, Mg, and Zn). Analysis of variance revealed significant differences based on storage time and batch. |
Source : | European Food Research and Technology, vol.209, n°2 |
Exemplaires (1)
Centre | Localisation | Section | Cote | Statut | Disponibilité | Département |
---|---|---|---|---|---|---|
Jouy-en-Josas Antony | Antony | Articles/chapitres/communications | K2301 | Empruntable | Disponible pour le prêt |
Documents numériques (1)
-an00023903.pdf Adobe Acrobat PDF |