Influence of cooking processes on food nutrients: a compilation of abstracts
Walter John Peterson, Harriet B. Pressly, North Carolina Agricultural Experiment Station, National Cooperative Project. Conservation of Nutritive Value of Foods
Agricultural Experiment Station of the North Carolina State College of Agriculture and Engineering, 1946 - Health & Fitness - 133 pages
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Absts acid per 100 acid values addn approx ascorbic acid content ascorbic acid values asparagus bage baked beef beets bic acid blanching boiling broccoli Brussels sprouts cabbage calcium carotene carrots cauliﬂower Chem compn contained cooking losses cooking water creased decreased dehydrated destruction detd dry basis EFFECT OF COOKING Expt Faith Fenton Fenton ﬁrst ﬂavin ﬂavor Food Research freezing frozen peas fruits increased inﬂuence juice Kohlrabi lima beans loss of ascorbic loss of vitamin lost meat methods of cooking milk niacin nicotinic acid NUTRITIVE VALUE pantothenic acid parsnips peeled pork prepd prepn pressure saucepan protein raw and cooked resp retained retention of ascorbic ribo RIBOFLAVIN rice roasting room temp rutabagas samples signiﬁcant snap beans soaking soln source of vitamin spinach steam storage sweet potatoes Swiss chard tent thia thiamine thiamine content tion titration tomatoes Tressler variety vege vita vitamin B1 vitamin C content