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Z Lebensm Unters Forsch. 1996 Oct;203(4):370-3.

Effects of blanching, freezing and freeze-drying on the fatty acid contents of green beans.

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  • 1Departamento de Quimica Analitica, Nutrition y Bromatologia, Facultad de Farmacia, Universidad de Santiago de Compostela, La Coruña, Spain.


GC-FID was used to monitor changes over time in palmitic, stearic, arachidic, oleic, linoleic and linoleic acid contents of green beans subjected to various preservation treatments. In beans stored in polyethylene bags at -22 degrees C without prior blanching, all fatty acid contents dropped appreciably within the first month of storage, regardless of whether the beans had been hand- or vacuum-packed. In beans which had been freeze-dried then stored at room temperature in an airtight container, polyunsaturated fatty acid contents dropped appreciably only after 2 months.

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