Page 11 - 2014-36

• Ninfali, P. and Bacchiocca, M. (2003). Polyphenols and antioxidant capacity of
vegetables under fresh and frozen conditions. Journal of Agricultural and Food
Chemistry, 51: 2222-2226.

• Pearson, D. (1981). Pearson’s Chemical Analysis of Foods. Egan, H., Kirk, R. S.
and Sawver, R. (eds) 18th ed., London, New York.

• Polo, M., Lagarda, M. and Farreâ, R. (1992). The effect of freezing on mineral
element content of vegetables. J. Food Comp. Anal., 5: 77-83.

• Puupponen-Pimiä, R., Häkkinen, S., Aarni, M., Suortti, T., Lampi, A-M.,
Eurola, M., Piironen, V., Nuutila, A. and Oksman-Caldentey, K-M. (2003).
Blanching and long-term freezing affect various bioactive compounds of vege-
tables in different ways. Journal of the Science of Food and Agriculture, 83:
1389-1402.

• Ruck, J.A. (1963). Chemical method for analysis of fruit and vegetable products.
Dep. Of Agric. Canada.

• Scott, C. and Eldridge, A. (2004). Comparison of carotenoid content in fresh, frozen
and canned corn. Journal of Food Composition and Analysis, 18: 551-559.

• Selman, J. (1992). Vitamin retention during blanching of vegetables. Presented
at the Royal Society of Chemistry Symposium ‘Vitamin Retention in Cooking and
Food Processing’, 24 November, London, UK: 137-147.

• Sipos, P., Katai, Z., Barancsi, A., Mezei, Z., Borbely, M., Gyori, Z. (2009): Ef-
fect of freezing and desiccation filiations on the biologically active compounds of
fruits, Processing and energy, JDPTEP, 13(3):293-294.

• Sun, D. (2006). Handbook of Frozen Food Processing And Packaging. CRC
press, LLC, Boca Roton, Florida, USA. pp. 377-416 and 521-534.

• Thane, C. and Reddy, S. (1997). Processing of fruit and vegetables: effect on
carotenoids. Nutrition & Food Science, 2: 58-65.

• Torreggiani, D., Lucas, T. and Raoult, W. (2000). The Pre-treatment of Fruits
and Vegetables. In: Managing Frozen Foods. Kennedy, C., CRC press, LLC,
Boca Raton, Florida, USA. Pp. 57-80.

• Van den Berg, H., Faulks, R., Granado, H., Hirschberg, J., Olmedilla, B.,
Sandmann, G., Southon, S. and Stahl, W. (2000). The potential for the improve-
ment of carotenoid levels in foods and the likely systemic effects. Journal of the
Science of Food and Agriculture, 80: 880-912.

• Waldemar, K., Lisiewska, Z. and Jaworska, G. (2000). Content of ash compo-
nents in the fresh and preserved broad bean (Vicia faba v. major). J. Food Com-
position and Analysis, 13: 905-914.

- 10 -