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The effect of package type on selected parameters of nutritional quality of the chilled stored red sauerkraut

Abstrakt

The key elements responsible for the quality of food are the technologies used toprocess raw materials and preserve obtained products. The aim of this paper wasto investigate the effect of package type (bags made from low density polyethylene[PE-LD] and the metallized polyethylene terephthalate [PET met/PE foil]) onselected quality parameters of the chilled stored red sauerkraut. Vegetables wereanalyzed before packaging and after 1, 2, 3 and 4 months of chilled storage in twotypes of a package. It has been found that the package type used had no statisti-cally significant (P > 0.05) effect on v itamin C, total polyphenols, thiocyanatescontents and antioxidant activity of the chilled stored red sauerkraut .

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Kategoria:
Publikacja w czasopiśmie
Typ:
artykuł w czasopiśmie wyróżnionym w JCR
Opublikowano w:
JOURNAL OF FOOD PROCESSING AND PRESERVATION nr 41, wydanie 1, strony 1 - 12,
ISSN: 0145-8892
Język:
angielski
Rok wydania:
2017
Opis bibliograficzny:
Kapusta-Duch J., Kusznierewicz B., Leszczyńska T., Borczak B.: The effect of package type on selected parameters of nutritional quality of the chilled stored red sauerkraut// JOURNAL OF FOOD PROCESSING AND PRESERVATION. -Vol. 41, iss. 1 (2017), s.1-12
DOI:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1111/jfpp.13105
Bibliografia: test
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