Nutritional and sensory characterization of frozen peas during culinary processing
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DIMA, Felicia, VIZIREANU, Camelia, GARNAI, Maria, ISTRATI, Daniela Ionela. Nutritional and sensory characterization of frozen peas during culinary processing. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.1, pp. 341-348. ISBN 978-9975-87-428-1.
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Dublin Core
Modern Technologies in the Food Industry
Vol.1, 2012
Conferința "Modern Technologies in the Food Industry"
1, Chişinău, Moldova, 1-3 noiembrie 2012

Nutritional and sensory characterization of frozen peas during culinary processing


Pag. 341-348

Dima Felicia, Vizireanu Camelia, Garnai Maria, Istrati Daniela Ionela
 
"Dunarea de Jos" University of Galati
 
Disponibil în IBN: 29 septembrie 2020


Rezumat

Food grains are nominated as the main sources of soluble fiber, vegetables are very important to produce insoluble fiber, like peas [6]. The market of our country has been flooded with a wide range of plant products frozen or preserved by sterilization, whose culinary use is growing. But the quality of these products has decreased; the material may be affected by the frozen storage. Study has analyses the evolution of the nutritional characteristics of three varieties of peas grown in the region Galati, subject to freezing or sterilization, and their behavior during cooking.

Cuvinte-cheie
Pea, Storage, Nutrients, technological losses during heat treatment, sensory analysis of pea and food

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