Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Vegetables, processed parsley

Ascorbic acid occurs in all the tissues of living organisms where it is responsible for the normal functioning of important metabolic processes. Vegetable foodstuffs (oranges, blackcurrants, parsley, green peppers, etc.) are the richest sources of vitamin C, but animal products contain relatively little ascorbic acid, l-Ascorbic acid is a six carbon weak acid with a pA", of 4.2, which is reversibly oxidized due to its enediol structure with the loss of an electron to form the free radical semihy-droascorbic acid. ... [Pg.159]

Fruits and vegetables undergoing processing come from different parts of a plant. They are roots (carrots, parsley, beetroots), stems (kohlrabi, potatoes), shoots (asparagus, onions), leaves (cabbages, spinach), flowers (cauliflower, broccoli), fruits (tomatoes, cucumbers, pumpkins, apples, pears, plums, green bean), and seeds (green peas, beans) and must be appropriately prepared for the osmotic process. [Pg.666]

Parsley is also used in baked goods, fats and oils, processed vegetables, soups, snack foods, gravies, and others. Highest average maximum use level reported is about 1.5% (14,963 ppm) in processed vegetables. [Pg.488]


See other pages where Vegetables, processed parsley is mentioned: [Pg.393]    [Pg.434]    [Pg.200]    [Pg.1568]    [Pg.770]   
See also in sourсe #XX -- [ Pg.488 ]




SEARCH



Vegetable processing

© 2024 chempedia.info