Document Detail


Comparison of vitamin losses in vegetables due to various cooking methods.
MedLine Citation:
PMID:  2081989     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
D Rumm-Kreuter; I Demmel
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Publication Detail:
Type:  Comparative Study; Journal Article; Review    
Journal Detail:
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:
Created Date:  1991-05-08     Completed Date:  1991-05-08     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0402640     Medline TA:  J Nutr Sci Vitaminol (Tokyo)     Country:  JAPAN    
Other Details:
Languages:  eng     Pagination:  S7-14; discussion S14-5     Citation Subset:  IM    
Affiliation:
Alfa Institute Eltville FDG.
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MeSH Terms
Descriptor/Qualifier:
Ascorbic Acid / analysis
Cookery*
Hot Temperature
Nutritive Value
Vegetables*
Vitamins / analysis*
Chemical
Reg. No./Substance:
0/Vitamins; 50-81-7/Ascorbic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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