Carbohydrate determination Hydrolysis and extraction of carbohydrates in the sample: accurately weigh 2 g of ground fresh vegetables into a 25 mL test tube, rinse the test tube wall with a little water, add 7.5 mL of hydrochloric acid, and then bring the volume to 15 mL with water and mix well in a ...
During the freezing process of fruits and vegetables, their organizational structure and internal components will still undergo some physical and chemical changes, affecting the quality of the product. The degree of influence depends on the type, maturity, processing technology and freezing method o...
As the pace of survival of modern people accelerates, slowly we have to choose between nutritional health and convenience. In order to meet the convenience of cooking and the preservation of vegetables and fruits, frozen vegetables are here! People are iron rice and steel, even if the meal requireme...
Which vegetables are suitable for being frozen? The more common ones are mixed vegetable grains, that is, granules of green soybeans, carrots, corn, and other vegetables and apples, such as broccoli, beans, blueberries, and Chinese cabbage. Wait. Frozen vegetables are generally frozen at the peak of...
Yes, and the nutrition of the vegetables does not change much after freezing, but the taste may change. Frozen vegetables have many advantages, as follows: 1. Most biological reactions and chemical changes occur relatively slowly at low temperatures, that is, within the appropriate temperature, the ...
Most vegetables can be frozen very well (they can be frozen and kept well for several months). If possible, the freshest and softest should be selected for frozen storage. Method: 1. Wash vegetables and remove dirt as much as possible. 2. Organize them and remove unwanted stems and leaves. 3. Cut th...
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