Ascorbic acid losses in vegetables associated with cook-chill food preparation
نویسندگان
چکیده
منابع مشابه
Ascorbic acid losses in vegetables associated with cook-chill food preparation
Objective. To assess ascorbic acid (AA) losses in four vegetables (broccoli, peas, cauliflower and cabbage) at each production stage in a cook-chill food service system. Setting. A long-stay psychiatric hospital in Cape Town. Design. Cross-sectional analytical study. On two repeat occasions, three samples of each vegetable were taken at the following stages: (i) delivery (day 1); (ii) after pre...
متن کاملStudies associated with ascorbic acid.
1) The effect of 1 g daily doses of L-ascorbic acid in reducing the incidence of the common cold in a group of volunteers was compared with a control group receiving a placebo, The survey lasted 16 weeks during the winter months of 1971/1972. The results (1) showed that the 47 volunteers receiving L-ascorbic acid suffered a total of 44 colds, whereas the 43 people taking dummy pills had 80 cold...
متن کاملDetermination of Ascorbic Acid in Vegetables by Derivative Spectrophotometry
Determination of ascorbic acid (AA) in garlic, green pepper and chestnut was performed by derivative spectrophotometry without using any pre-separation or background correction techniques. The method is based on the measurement of the distances between two extremum values (peak-to-peak amplitudes) in second and third order derivative spectra of the extracts. Ten percent trichloroacetic acid was...
متن کاملDetermination of Ascorbic Acid Contents of Fruits and Vegetables
Ascorbic acid contents of some fruits and vegetables in Abakaliki were analyzed through titrimetric methods. The results recorded the concentrations (mg/100g) of ascorbic acids in various fruits as orange (15.47 ± 0.23), lemon (12.87 ± 0.45), grape (2.00 ± 0.10), paw-paw (46.40 ± 1.65), apple (2.20 ± 0.10), banana (1.87 ± 0.06), carrot (1.80 ± 0.04), pineapple (2.80 ± 0.10), water melon (2.27 ±...
متن کاملstudy of dna interaction with ethylenediaminetetraacetic acid and sesamol food additives
برهمکنش dnaتیموس گاوی طبیعی (ct-dna) با اتیلن دی آمین تترااستات (edta)در بافرtris-hcl با 8/7 ph ( دراین ph،edta به نمک دی سدیم تبدیل می شود) وسسامول در بافر tris-hcl با4/7 ph مورد بررسی قرار گرفته است. edta و سسامول استفاده فراوانی در تکنولوژی غذایی و صنعت شیمیایی دارند. مدل اتصال dna مربوط بهedta بوسیله اسپکتروفتومتری جذب، دورنگ نمایی حلقوی(cd)، ویسکومتری وژل الکتروفورز بررسی شده است. طیفuv ...
15 صفحه اولذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: South African Journal of Clinical Nutrition
سال: 2004
ISSN: 1607-0658,2221-1268
DOI: 10.1080/16070658.2004.11734015