[Effect of blanching, freezing and sterilization on protein and amino acid content of green peas].
On the basis of the two years investigations carried on the green pea (var. Delis 11 fold), it was confirmed that blanching and freezing decrease the content of albumen and amino acids. The sterilizing belongs to the most drastic process. It was also confirmed that methionine limits the content of albumen.
D000596:Amino Acids / Q000032:analysis*; D003296:Cooking; D005519:Food Preservation / Q000009:adverse effects*; D005615:Freezing; D006358:Hot Temperature; D008715:Methionine / Q000032:analysis; D014674:Plant Proteins, Dietary / Q000032:analysis*; D013242:Sterilization; D014675:Vegetables / Q000032:analysis
D000596:Amino Acids; D014674:Plant Proteins, Dietary; D008715:Methionine
Uber den Einfluss des Blanchierens, Gefrierens und Sterilisierens auf den Protein- und Aminosäurengehalt in grünen Erbsen