title: [Adding calcium salts and sulphur dioxide for preserving firmness and colour of frozen cauliflower (author's transl)].
abstract: The results of trials aimed to keep colour and firmness of frozen cauliflower during storage, by pretreatments based on Calcium salts and SO2 impregnation are referred here. Among the different procedures tested, that of introducing under vacuum gaseous SO2 at low pressure, followed by soaking in CaCl2 0,1 N solution has shown the best efficaceousness.
mesh_terms: D002118:Calcium; D003116:Color; D005503:Food Additives; D005519:Food Preservation; D005628:Frozen Foods; D006801:Humans; D008722:Methods; D013458:Sulfur Dioxide; D014675:Vegetables
chemical_list: D005503:Food Additives; D013458:Sulfur Dioxide; D002118:Calcium
vernacular_title: Pretrattamenti con sali di calcio e con anidride solforosa ai fini della stabilizzazione dei cavolfiori surgelati