Add to ORKGKnowledge of the alterations in the nutrient content of vegetables after harvest and during preparation is still limited although studies have been reported. The objective of this study was to select handling practices to control losses of vitamin C (ascorbic acid (AA) and dehydroascorbic acid) and b-carotene in collards during storage, sanitization, slicing, and time after preparation. Determination of carotenoids was carried out by HPLC. b-carotene retention was greater at 10 C than 23 C after 24-h storage. Sanitization for a period longer than 15min negatively affected AA retention in the sample stored under refrigeration. Increased waiting time between frying and consumption of stir-fried collards increased AA losses both in sliced and ...
A fundamental part of the human diet should be represented by fruits and vegetables because of their...
The vitamin C content of commercial fresh and prepared vegetables (frozen and cooked vegetables) was...
This paper studied and compared the effects of three preservation methods (normal temperature 20°C, ...
Ascorbic acid is highly sensitive vitamin to various modes of cooking processes. Ethiopian green col...
Vitamin C, including ascorbic acid and dehydroascorbic acid, is one of the most important nutritiona...
The concentrations of Vitamin C, also known as L-ascorbic acid, in twenty two different types of fre...
Introduction; Methods; Carotene and ascorbic acid in carrots during growth; Carotene and ascorbic ac...
In this study, the retention of vitamin C in fresh broccoli stored at different temperatures (i.e. c...
The seasonal nature of fruit and vegetable crops requires either that supply is maintained over a wi...
Background: Broccoli inflorescences are rich in health promoting compounds such as vitamin C which m...
In this work the effects of common household practices such as chilling, freezing, and cooking on vi...
Global market is flooded with vitamin-enriched foods, mainly beverages. Major vita-mins for enrichin...
Foods high in phytochemicals are known for their role in the prevention of chronic disease developme...
The increased need for consumption of raw vegetables has led to the production of minimally processe...
Vitamin C occurs in relatively high concentrations in fresh and processed fruits and vegetables but ...
A fundamental part of the human diet should be represented by fruits and vegetables because of their...
The vitamin C content of commercial fresh and prepared vegetables (frozen and cooked vegetables) was...
This paper studied and compared the effects of three preservation methods (normal temperature 20°C, ...
Ascorbic acid is highly sensitive vitamin to various modes of cooking processes. Ethiopian green col...
Vitamin C, including ascorbic acid and dehydroascorbic acid, is one of the most important nutritiona...
The concentrations of Vitamin C, also known as L-ascorbic acid, in twenty two different types of fre...
Introduction; Methods; Carotene and ascorbic acid in carrots during growth; Carotene and ascorbic ac...
In this study, the retention of vitamin C in fresh broccoli stored at different temperatures (i.e. c...
The seasonal nature of fruit and vegetable crops requires either that supply is maintained over a wi...
Background: Broccoli inflorescences are rich in health promoting compounds such as vitamin C which m...
In this work the effects of common household practices such as chilling, freezing, and cooking on vi...
Global market is flooded with vitamin-enriched foods, mainly beverages. Major vita-mins for enrichin...
Foods high in phytochemicals are known for their role in the prevention of chronic disease developme...
The increased need for consumption of raw vegetables has led to the production of minimally processe...
Vitamin C occurs in relatively high concentrations in fresh and processed fruits and vegetables but ...
A fundamental part of the human diet should be represented by fruits and vegetables because of their...
The vitamin C content of commercial fresh and prepared vegetables (frozen and cooked vegetables) was...
This paper studied and compared the effects of three preservation methods (normal temperature 20°C, ...