Книга: Seema Gudden and Umesh Yadava «Effect of heat processing on the vitamin - C of some fruits»
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Производитель: "LAP Lambert Academic Publishing" Ascorbic acid also known as vitamin C. Vitamin C is Ascorbic acid also known as vitamin C. Vitamin C is very essential for growth and maintenance of the human body. It is necessary for the normal formation of protein collagen, which is an important constituent of skin and connective tissue. The deficiency of vitamin C causes is known as disease `Scurvy`. Vitamin C is present in all citrus fruits, gooseberry (Aonla), tomato, apple, pine apple, grapes and other foods. The vitamin C is very sensitive to heat, light, air and strong alkali. Most of the part of vitamin C is lost during heat treatment (processing) like blanching, boiling, cooking, cooking under pressure and sterilization of foods. The apple, lemon, pine apple, grapes, guava, ripe mango, was heated to 60 C, 70 C, 80 C, 90 C and 100 C for different time viz. 15, 30, 45, 60, 75, 90 and 105 minute in constant temperature. The loss of vitamin C is less at low temperature. As, the time of heating is increase, the loss of vitamin C... ISBN:9783659119248 Издательство: "LAP Lambert Academic Publishing" (2012)
ISBN: 9783659119248 |
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