𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of processing on major flavonoids in processed onions, green beans, and peas

✍ Scribed by Catarina Ewald; Stina Fjelkner-Modig; Katarina Johansson; Ingegerd Sjöholm; Björn Åkesson

Book ID
108434055
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
169 KB
Volume
64
Category
Article
ISSN
0308-8146

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of minimal processing operations
Effect of minimal processing operations on the quality of garlic, green onion, soybean sprouts and watercress
✍ Park, Woo Po; Cho, Sung Hwan; Lee, Dong Sun 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 159 KB 👁 2 views

The e †ect of unit operational procedures on the quality of minimally processed vegetables was investigated. Peeling methods were studied for garlic, while di †erent preparation forms were tried for garlic, green onion and soybean sprouts. Washing and a mild heat treatment, at 60¡C for 30 s, were in