Processing and storage of innovative pasty parsley (Petroselinum crispum (MILL.) NYM EX A. W. HILL) and celeriac (Apium graveolens L. var. rapaceum (MILL.) DC.) products

Processing and storage of innovative pasty parsley (Petroselinum crispum (MILL.) NYM EX A. W. HILL) and celeriac (Apium graveolens L. var. rapaceum (MILL.) DC.) products

A process for the production of innovative pasty parsley and celeriac products was developed. Freshly harvested plant material was blanched, processed into a paste, and subsequently heated for 3 min at 90 and 95 °C, respectively. Chlorophyll stability was not affected by the thermal process due to t...

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Bibliographic Details
Main Authors: Andrea Kaiser, Ariane V. Jaksch, Klaus Mix, Dietmar R. Kammerer, Reinhold Carle
Format: Article
Language:English
Published: Julius Kühn-Institut 2014-07-01
Series:Journal of Applied Botany and Food Quality
Subjects:
parsley
celeriac
chlorophyll
peroxidase
polyphenol oxidase
color
Online Access:https://ojs.openagrar.de/index.php/JABFQ/article/view/2840

Internet

https://ojs.openagrar.de/index.php/JABFQ/article/view/2840

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