caa a22 4500 463157680 CHVBK 20180406164739.0 cr unu---uuuuu 170326e20070301xx s 000 0 eng 10.1007/s00217-006-0337-6 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0337-6 Retention of mineral constituents in frozen brassicas depending on the method of preliminary processing of the raw material and preparation of frozen products for consumption [Elektronische Daten] [Waldemar Kmiecik, Zofia Lisiewska, Anna Korus] The content of ash, P, K, Ca, Mg, Na, Fe, Zn, Mn, Cu, Cr and Ni was determined in four species of brassicas: Brussels sprouts, broccoli, and green and white cauliflowers. The investigation covered the raw material, the material blanched or cooked before freezing and frozen products after 12 months of refrigerated storage and prepared for consumption. Frozen products were obtained by the traditional method of freezing the blanched material or by the modified method of freezing the cooked material. The processing of vegetables before freezing (washing, grinding, blanching or cooking) caused statistically significant decreases in most constituents analysed. Blanching did not basically change the content of sodium and calcium; or that of chromium in both types of cauliflower; copper and nickel in white cauliflower; and nickel and phosphorus in Brussels sprouts. Cooking in brine, however, caused increases in the content of ash, sodium and calcium in white cauliflower, decreases in the content of potassium and iron and, in some species, of the remaining constituents. In comparison with the traditional method, a greater content of most analysed elements was found in frozen products obtained by the modified technology and prepared for consumption. However, no significant differences were noted in the level of chromium in all the samples; in the level of calcium in broccoli and green cauliflower; of nickel in broccoli; of nickel, copper and zinc in white cauliflower; and of copper in green cauliflower. Springer-Verlag, 2006 Brassicas nationallicence Minerals nationallicence Blanching nationallicence Cooking nationallicence Freezing nationallicence Preparing for consumption nationallicence Kmiecik Waldemar Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University, 30-149 Kraków, 122 Balicka Street, Kraków, Poland aut Lisiewska Zofia Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University, 30-149 Kraków, 122 Balicka Street, Kraków, Poland aut Korus Anna Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University, 30-149 Kraków, 122 Balicka Street, Kraków, Poland aut European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 573-579 1438-2377 224:5<573 2007 224 217 https://doi.org/10.1007/s00217-006-0337-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0337-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kmiecik Waldemar Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University, 30-149 Kraków, 122 Balicka Street, Kraków, Poland aut NATIONALLICENCE 700 1- Lisiewska Zofia Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University, 30-149 Kraków, 122 Balicka Street, Kraków, Poland aut NATIONALLICENCE 700 1- Korus Anna Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University, 30-149 Kraków, 122 Balicka Street, Kraków, Poland aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 573-579 1438-2377 224:5<573 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer