Document Detail


Influence of heating and keeping warm on the quality of meals.
MedLine Citation:
PMID:  707925     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Meals produced on a large scale for public feeding establishments (sterilized, quick frozen, cooled) have to be heated before they are served. Meals prepared in central kitchens are kept warm for several hours. The influence of heating and holding is explained with quick frozen meals being kept warm as examples. If quick frozen meals in multi-portion trays are heated (hot-air oven) under unfavourable conditions and up to high central temperatures, the content of the various vitamins is notably reduced. Vegetable meals also show an inferior sensorical quality. The meals should be kept warm in a way that, on the one hand, microbiological risks are avoided and that, on the other, quality changes are minimized. The higher the holding temperature, the more thermolabile ingredients are destructed. During a holding time up to 5 hours at temperatures ranging from 60 degrees C to 80 degrees C, losses to varying degrees of vitamins C, B1, B2, niacin, retinol and beta-carotin occurred in nearly all meals. A holding time of max. 3 hours seems possible if a certain detraction from the nutrition-physiological and sensorical quality is tolerated.
Authors:
K Paulus; I Nowak; R Zacharias; A Bognar
Related Documents :
16087375 - Dietary protein source affects lipid metabolism in the european seabass (dicentrarchus ...
22753765 - Lxr agonists and abcg1-dependent cholesterol efflux in mcf-7 breast cancer cells: relat...
15142855 - A mechanism underlying mature-onset obesity: evidence from the hyperphagic phenotype of...
17574705 - Soup preloads in a variety of forms reduce meal energy intake.
3876815 - Bone growth accelerated by stimulation of the epiphyseal plate with electric current.
19674355 - The effect of low-carbohydrate diet on left ventricular diastolic function in obese chi...
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Annales de la nutrition et de l'alimentation     Volume:  32     ISSN:  0003-4037     ISO Abbreviation:  Ann Nutr Aliment     Publication Date:  1978  
Date Detail:
Created Date:  1978-12-20     Completed Date:  1978-12-20     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0372653     Medline TA:  Ann Nutr Aliment     Country:  FRANCE    
Other Details:
Languages:  eng     Pagination:  447-58     Citation Subset:  IM    
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Cookery
Food*
Food Handling*
Frozen Foods
Hot Temperature
Nutritive Value*

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


Previous Document:  Influence of various thermal processes and microwaves on the amino acid composition of food products...
Next Document:  The nutritional value of hot meal components prepared in different ways.