. The commercial freezing of fruit products. Frozen foods; Fruit. 26 CALIFORNIA EXPERIMENT STATION BULLETIN 703 relatively expensive, its antioxidant properties are weaker than those of sul- furous acid, and it is not so readily applied because it does not penetrate the fruit tissues so rapidly. Sulfurous acid and its salts (the sulfites and bisulfites) are among the strongest and best known of antioxidants. It is the most effective chemical in- hibitor of browning and can be used in much smaller concentrations than ascorbic acid or thiourea. Sulfurous acid and the sulfites, however, have the
. The commercial freezing of fruit products. Frozen foods; Fruit. 26 CALIFORNIA EXPERIMENT STATION BULLETIN 703 relatively expensive, its antioxidant properties are weaker than those of sul- furous acid, and it is not so readily applied because it does not penetrate the fruit tissues so rapidly. Sulfurous acid and its salts (the sulfites and bisulfites) are among the strongest and best known of antioxidants. It is the most effective chemical in- hibitor of browning and can be used in much smaller concentrations than ascorbic acid or thiourea. Sulfurous acid and the sulfites, however, have the dis- advantage of bleaching the anthocyanin pigments of berries and cherries and the red pigments at the peach-pit cavity. They have an objectionable flavor. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Joslyn, Maynard A. (Maynard Alexander), 1904-1984; Hohl, Leonora A. (Leonora Anita), 1909-. Berkeley, Calif. : California Agricultural Experiment Station, College of Agriculture, University of California
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Keywords: ., bookc, bookcentury1900, bookcollectionamericana, booksubjectfruit
