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Filtering by: Creator Mayfield, Edwin P. Jr. Creator Abou Fadel, Olga Samir Resource Type Masters Thesis

Thiamin and ascorbic acid retention and visual and textural qualities in thermally processed and stored green beans and Royal Ann cherries packed in pouches and cans

Creator:

Abou-Fadel, Olga Samir

Abstract:

Thiamin and ascorbic acid content and retention were determined in raw, blanched, pouched and canned green beans immediately after processing and after storage for four months at room temperature or at 37.5°C. Ascorbic acid was also determined in raw, pouched and canned Royal Ann cherries immediately after processing and after...

Resource Type:

Masters Thesis

Full Text:

(fluorescence). Since Decalso and clarase or mylase P are no longer available. Ellefson et al. (1981