Quality Control of Canned Peas

Vegetables are food of vegetable origin which has an important place in human nutrition because of their complex chemical composition. With the discovery of causes that cause alteration of food (the vital action of microorganisms), the problem of food conservation began to be substantiated in terms...

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Published inLucrări științifice zootehnie şi biotehnologii Vol. 43; no. 1; p. 422
Main Authors Lucica Nistor, Camelia Hodoşan, Gratziela Bahaciu, Daniela Ianițchi, Marius Maftei, Florența Vilău, Ioana Dușescu
Format Journal Article
LanguageEnglish
Published Agroprint Timisoara 01.10.2023
Subjects
and microbiological
keeping
organoleptic
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Abstract Vegetables are food of vegetable origin which has an important place in human nutrition because of their complex chemical composition. With the discovery of causes that cause alteration of food (the vital action of microorganisms), the problem of food conservation began to be substantiated in terms scientific, in that way that the present conservation means not only to avoid microbial spoilage of food, but also keeping most of the nutritional and organoleptic properties of the product under conservation. The paper is structured in six chapters that have followed all the stages of pea to preserve the finished product-peas canned, and changes occurring in the process of preservation by analyzing four different kinds of peas. In this paper work is has been showed fat content determination, determination of sodium chloride and microbiological control of canned peas.
AbstractList Vegetables are food of vegetable origin which has an important place in human nutrition because of their complex chemical composition. With the discovery of causes that cause alteration of food (the vital action of microorganisms), the problem of food conservation began to be substantiated in terms scientific, in that way that the present conservation means not only to avoid microbial spoilage of food, but also keeping most of the nutritional and organoleptic properties of the product under conservation. The paper is structured in six chapters that have followed all the stages of pea to preserve the finished product-peas canned, and changes occurring in the process of preservation by analyzing four different kinds of peas. In this paper work is has been showed fat content determination, determination of sodium chloride and microbiological control of canned peas.
Author Camelia Hodoşan
Gratziela Bahaciu
Florența Vilău
Marius Maftei
Lucica Nistor
Ioana Dușescu
Daniela Ianițchi
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  fullname: Lucica Nistor
  organization: University of Agronomy Sciences and Veterinary Medicine, 011464, Bucharest, Blvd.Marasti, no.59, Romania
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  fullname: Camelia Hodoşan
  organization: University of Agronomy Sciences and Veterinary Medicine, 011464, Bucharest, Blvd.Marasti, no.59, Romania
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  fullname: Gratziela Bahaciu
  organization: University of Agronomy Sciences and Veterinary Medicine, 011464, Bucharest, Blvd.Marasti, no.59, Romania
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  fullname: Daniela Ianițchi
  organization: University of Agronomy Sciences and Veterinary Medicine, 011464, Bucharest, Blvd.Marasti, no.59, Romania
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  fullname: Marius Maftei
  organization: University of Agronomy Sciences and Veterinary Medicine, 011464, Bucharest, Blvd.Marasti, no.59, Romania
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  fullname: Florența Vilău
  organization: University of Agronomy Sciences and Veterinary Medicine, 011464, Bucharest, Blvd.Marasti, no.59, Romania
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  fullname: Ioana Dușescu
  organization: SC HAAS Impex SRL, 100002 Ploiesti, Lapusna no.1 Romania
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SubjectTerms and microbiological
keeping
organoleptic
Title Quality Control of Canned Peas
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