Chemical changes during the preservation of some vegetables i egyptian mallow spinach and peas

El Din A.E M.M.N.; El Feky M.S.

Egyptian Journal of Food Science 19(1-2): 115-127


Accession: 007106136

Download citation:  

Article/Abstract emailed within 1 workday
Payments are secure & encrypted
Powered by Stripe
Powered by PayPal

This work was carried out to study the effect of some treatments on the shelf life of Egyptian mallow, spinach and peas. The results revealed that treating vegetable by dipping in magnesium carbonate solution led to maintaining more quantities of pigments (chlorophylls and carotenoids) in the freezing and drying treatments after storage for three months. The panel test fortified the previous chemical results but only the sun drying of Egyptian mallow was more acceptable by panel testers.