منابع مشابه
Loss of nutrients in cooking.
Summa y and Cmlusions The losses of nutrients in the cooking and plate waste of milk, eggs, fish and meat and the losses in the storage and preparation of vegctables have been studied. Records are presented also of waste in school and other canteens. Scrambling is the most wasteful method of cooking eggs. Thermostatically controlled panv would reduce the waste in cooking eggs. The filleting of ...
متن کاملEffect of Peeling and Cooking on Nutrients in Vegetables
Four vegetables brinjal, bitter gourd, colocasia and tomato were subjected for total protein, crude fiber, ash calcium, magnesium, phosphorus, potassium, ascorbic acid and folic acid contents in raw peeled raw cooked and peeled cooked forms. Losses of nutrients due to peeling and cooking were determined. The loss of protein was non-significant during peeling and was significant during cooking e...
متن کاملFood waste and loss of weight in cooking.
There is a dearth of information on the percentage of waste during preparation of food by the average woman. Such figures would be of value in dietary surveys, since some food tables give analyses for raw foods only 'as purchased', so that edible portions on dietary records must often be converted to 'as purchased' amounts before conversion to calories and nutrients. During two long-term dietar...
متن کاملLoss of breast milk nutrients during tube feeding.
Nutrient losses from banked breast milk during tube feeding were determined from laboratory models. Large fat losses occurred, continuous feeding giving rise to significantly greater losses than bolus feeding. More fat loss occurred with low flow rates and there were also significant protein losses.
متن کاملDietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh beef longissimus during display.
Effects of dietary vitamin E supplementation on drip loss, cooking loss, and muscle fiber disruption in fresh beef loin steaks from Holstein and crossbred beef steers were studied. Nine Holstein steers and nine beef steers were fed a control diet and nine Holstein steers and eight beef steers were supplemented daily with 298 IU of vitamin E/kg of diet for 211, 232, or 252 d. Drip loss, cooking ...
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ژورنال
عنوان ژورنال: Proceedings of the Nutrition Society
سال: 1946
ISSN: 0029-6651,1475-2719
DOI: 10.1079/pns19460031