Effect of cooking on nitrate in dehydrated soups
- 1 February 1995
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 30 (1) , 45-48
- https://doi.org/10.1111/j.1365-2621.1995.tb01944.x
Abstract
Summary: Nitrate levels in dry powder soups were measured before and after cooking by a modified cadmium‐Griess method. In 36 different kinds of soups, from three manufacturers, no nitrate was lost on cooking in accordance with the manufacturers’ directions, even when simmered for up to 25 min.Keywords
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