Changes in nitrate and nitrite content of four vegetables during storage at refrigerated and ambient temperatures
| Autor: | J.-C. Chung, S.-S. Chou, D.-F. Hwang |
|---|---|
| Rok vydání: | 2004 |
| Předmět: |
Time Factors
Health Toxicology and Mutagenesis Inorganic chemistry Food Contamination Crown daisy Toxicology chemistry.chemical_compound Nitrate Refrigeration Food Preservation Vegetables Humans Food science Nitrite Nitrites Legume Nitrates biology Temperature Public Health Environmental and Occupational Health Food preservation General Chemistry biology.organism_classification chemistry Chemistry (miscellaneous) Spinach Food Science |
| Zdroj: | Food Additives & Contaminants. 21:317-322 |
| ISSN: | 0265-203X |
| DOI: | 10.1080/02652030410001668763 |
| Popis: | The nitrate and nitrite contents of four kinds of vegetables (spinach, crown daisy, organic Chinese spinach and organic non-heading Chinese cabbage) in Taiwan were determined during storage at both refrigerated (5 +/- 1 degrees C) and ambient temperatures (22 +/- 1 degrees C) for 7 days. During storage at ambient temperature, nitrate levels in the vegetables dropped significantly from the third day while nitrite levels increased dramatically from the fourth day of storage. However, refrigerated storage did not lead to changes in nitrate and nitrite levels in the vegetables over 7 days. |
| Databáze: | OpenAIRE |
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