THE PRESERVATION OF THE NUTRITIVE VALUE OF FOODS IN PROCESSING
- 14 November 1942
- journal article
- research article
- Published by American Medical Association (AMA) in JAMA
- Vol. 120 (11) , 831-838
- https://doi.org/10.1001/jama.1942.82830460006006a
Abstract
The effects upon the nutritive value (chiefly vit.. mineral and protein) of foods by storage, cooking, blanching, freezing, canning, dehydration and other processes are reviewed. Loss of ascorbic acid is largely due to O2 rather than to heat. Proper cooking and canning makes many nutrients more available.This publication has 5 references indexed in Scilit:
- The Effect of Certain Fats and Unsaturated Fatty Acids Upon the Utilization of CaroteneJournal of Nutrition, 1941
- Nutritive Properties of Steam-Rendered Lard and Hydrogenated Cottonseed OilJournal of Nutrition, 1941
- Effect of Cooking Upon the Thiamin Content of FoodsJournal of Nutrition, 1940
- The Stability of Carotene in Plant TissuesJournal of Nutrition, 1938
- Vitamins in Canned FoodsIndustrial & Engineering Chemistry, 1933