| Vitamin retention in cook/chill and cook/hot-hold hospital food-services. | |
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MedLine Citation:
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PMID: 8621875 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The vitamins with the greatest losses during hot-holding of food (> 10% after 2 hours) are vitamin C, folate, and vitamin B-6; retinol, thiamin, riboflavin, and niacin appear to be relatively stable. The 66 studies reviewed in this article give inadequate information on the losses of many other vitamins. In cook/chill food-services, substantial losses of sensitive vitamins occur during each of the chilling, storage, and reheating stages. Different reheating methods have similar effects on the amount of vitamin retention. Losses of vitamin C and folate can be greater than 30% when food is reheated after storage for 24 hours at 3 degrees C. Current research indicates that under normal operating conditions, with hot-holding limited to less than 90 minutes, vitamin retention is better in a conventional food-service than in a cook/chill system. |
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Authors:
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P G Williams |
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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 the American Dietetic Association Volume: 96 ISSN: 0002-8223 ISO Abbreviation: J Am Diet Assoc Publication Date: 1996 May |
Date Detail:
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Created Date: 1996-06-19 Completed Date: 1996-06-19 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 7503061 Medline TA: J Am Diet Assoc Country: UNITED STATES |
Other Details:
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Languages: eng Pagination: 490-8; quiz 499-500 Citation Subset: AIM; IM |
Affiliation:
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Human Nutrition Unit, University of Sydney, Australia. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Food Handling
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methods* Food Preservation / methods* Food Service, Hospital / standards* Humans Temperature* Time Factors Vitamins / metabolism* |
| Chemical | |
Reg. No./Substance:
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0/Vitamins |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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