2
Views
0
CrossRef citations to date
0
Altmetric
Articles

Ascorbic Acid Levels in Coventionally Cooked Versus Microwave Oven Cooked Frozen Vegetables

&
Pages 145-152 | Published online: 27 Sep 2017

References

  • Abrams, C.I. (1975): The ascorbic acid content of quick frozen Brussels sprouts. J. Food Technol. 10, 203–213.
  • Armbruster, G. (1978): Ascorbic acid content of fruits and vegetables after microwaved and conventional methods of cooking. IMPI Digest. Microwave Power Symposium Ottawa Canada . pp. 103-104.
  • Birds Eye Wall's (1987): Frozen foods — a review of the market in 1986. Walton on Thames. Buret, M., Gormley, R. & Roucoux, P. (1983): Analyses of tomato fruit: effect of frozen storage on compositional values. J. Sci. Food Agric. 34, 755-760.
  • Cannon, G. (1987): The politics of food, pp. 565. London: Century Hutchison.
  • Cross, G.A. & Fung, D.Y.C. (1982): The effect of microwaves on the nutrient value of foods. CRC Crit. Rev. Food Sci. Nutr. April, 355-381.
  • Eheart, M.S. & Gott, C. (1964): Conventional and microwave cooking of vegetables: ascorbic acid and carotene retention and palatability. J. Am. Diet. Assoc. 44, 116–121.
  • Gordon, J. & Noble. I. (1959): Comparison of electronic versus conventional cooking of vegetables. J. Am. Diet. Assoc. 35, 241–244.
  • Howlett, M.C. (1987): A critical review of recent literature on the effect of processing on the composition of vegetables. Campden F.P.R.A. Tech. Note 174.
  • Klein, B.P., Lee, H.C., Reynolds, P.A. & Wangles, N.C. (1979): Folacin content of microwave and conventionally cooked frozen vegetables. J. Food Sci. 44, 286–288.
  • Klein, B.P., Kuo, C.H.Y. & Boyd, G. (1981): Folacin and ascorbic acid retention in fresh raw microwave and conventionally cooked spinich. J. Food Sci. 46, 640–641.
  • Kylen, A.M., McGrath, B.H., Hallmark, E.L. & Van Duyne, F.O. (1961): Microwave cooking of vegetables: ascorbic acid retention and palatability. J. Am. Diet. Assoc. 39, 321–326.
  • London Food Commission (1987): Food irradiation: the facts, p. 144. Wellingborough: Thorsons.
  • Mabesa, L.B. & Baldwin, R.E. (1979): Ascorbic acid in peas cooked by microwaves. J. Food Sci. 44, 932–933.
  • Mapson, L.W. (1943): Vitamin methods: 6. The estimation of ascorbic acid in the presence of reductones and allied substances. J. Soc. Chem. Ind. 62, 223–232.
  • Morrison, M.H. (1975): The vitamin C content of quick frozen green beans. J. Food Technol. 10, 19–28.
  • Pelletier, O. & Brassard, R. (1977): Determination of vitamin C in food by manual and automated photometric methods. J. Food Sci. 421, 1471–1477.
  • Robertson, J. & Sissons, D.J. (1966): The effects of maturity, processing, storage in the pod and cooking on the vitamin C content of fresh peas. Nutrition 20, 21–27.
  • Selman, J.D. & Rolfe, E.J. (1979): Studies on the vitamin C content of developing pea seeds. J. Food Technol. 14, 157–171.
  • Vanderslice, J.T. & Higgs, D.J. (1984): HPLC analysis with fluorimetric detection of vitamin C in food samples. J. Chrom. Sci. 22, 485–489.
  • Watson, D.R. & Schuckman, R. (1985): Nutrition quackery. J. Am. Diet. Assoc. 85, 121–25.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.