Effect of Cooking Method on vegetables . Ascorbic Acid Retention and Color Differences
- 1 June 1959
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 35 (6) , 578-581
- https://doi.org/10.1016/s0002-8223(21)17718-1
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Ascorbic Acid and Color Retention in Green Beans Cooked by Different MethodsJournal of the American Dietetic Association, 1956
- COLOR AND ASCORBIC ACID VARIATIONS IN CABBAGE COOKED BY VARIOUS METHODS1Journal of Food Science, 1951
- ASCORBIC ACID AND DEHYDROASCORBIC ACID CONTENT OF RAW AND COOKED VEGETABLES1Journal of Food Science, 1948
- Rapid Photometric Determination of Ascorbic Acid in Plant MaterialsIndustrial & Engineering Chemistry Analytical Edition, 1941
- A METHOD FOR THE DETERMINATION OF SMALL QUANTITIES OF ASCORBIC ACID AND DEHYDROASCORBIC ACID IN TURBID AND COLORED SOLUTIONS IN THE PRESENCE OF OTHER REDUCING SUBSTANCESJournal of Biological Chemistry, 1938