| Comparison of vitamin losses in vegetables due to various cooking methods. | |
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MedLine Citation:
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PMID: 2081989 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Preparing vegetables with heat the contents of their constituents will change to a various extent. Particularly the water-soluble and the heat-sensitive vitamins are affected. At an early stage the vitamin C losses were investigated, because of vitamin C's indicating function for oxidation and leaching-out processes (1, 2, 7, 11-13, 15, 17). The degree of vitamin losses is influenced by various factors, for example the type of food, variety of vegetables, the way of cutting, preparation, duration and method of cooking. The influence of the various cooking methods with regard to the losses of certain water-soluble vitamins will be discussed. |
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Authors:
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D Rumm-Kreuter; I Demmel |
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Publication Detail:
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Type: Comparative Study; Journal Article; Review |
Journal Detail:
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Title: Journal of nutritional science and vitaminology Volume: 36 Suppl 1 ISSN: 0301-4800 ISO Abbreviation: J. Nutr. Sci. Vitaminol. Publication Date: 1990 |
Date Detail:
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Created Date: 1991-05-08 Completed Date: 1991-05-08 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 0402640 Medline TA: J Nutr Sci Vitaminol (Tokyo) Country: JAPAN |
Other Details:
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Languages: eng Pagination: S7-14; discussion S14-5 Citation Subset: IM |
Affiliation:
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Alfa Institute Eltville FDG. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Ascorbic Acid
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analysis Cookery* Hot Temperature Nutritive Value Vegetables* Vitamins / analysis* |
| Chemical | |
Reg. No./Substance:
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0/Vitamins; 50-81-7/Ascorbic Acid |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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