title: [Changes in the levels of nitrates and nitrites in vegetables and vegetable products and vitamin C in white sauerkraut].
abstract: The authors demonstrated that during souring nitrates disappear from the white sauerkraut as a mean rate of 42% after 7 days and 23% after 30 days (souring in spring 1987) and by 29% and 77% of the initial level after 7, 30 and 90 days (souring in winter-spring period 1988). After 7 days the level of l-ascorbic acid rose from a mean value of 52 mg/kg to 300 mg/kg, and after 90 days this level fell to one-half of the initial value. No significant changes were noted in the content of nitrites. A decrease of nitrates and increase of nitrite content was found in freshly obtained carrot juice (with a juice extractor). The effect of time and temperature of juice storage on the concent of nitrates and nitrites was studied.
authors.forename: M
authors.initials: M
authors.lastname: Nabrzyski
authors.forename: R
authors.initials: R
authors.lastname: Gajewska
authors.forename: G
authors.initials: G
authors.lastname: Bossy
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis* / Q000494:pharmacology; D001937:Brassica / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D005519:Food Preservation / Q000592:standards*; D008452:Maximum Allowable Concentration; D009566:Nitrates / Q000032:analysis* / Q000037:antagonists & inhibitors; D009573:Nitrites / Q000032:analysis* / Q000037:antagonists & inhibitors; D011044:Poland; D014675:Vegetables / Q000032:analysis*
chemical_list: D009566:Nitrates; D009573:Nitrites; D001205:Ascorbic Acid
vernacular_title: Zmiany zawartości azotanów i azotynow w warzywach i przetworach warzywnych oraz witaminy C w białej kapuście kiszonej.