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Pregled bibliografske jedinice broj: 177370

Vitamin C loss during culinary treatment of different vegetables


Panjkota Krbavčić, Ines; Colić Barić, Irena
Vitamin C loss during culinary treatment of different vegetables // 1st Central European Congress on Food and Nutrition, Book of abstracts / Raspor, Peter ; Hočevar, Ivica (ur.).
Ljubljana: Bori, 2002. (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Vitamin C loss during culinary treatment of different vegetables

Autori
Panjkota Krbavčić, Ines ; Colić Barić, Irena

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
1st Central European Congress on Food and Nutrition, Book of abstracts / Raspor, Peter ; Hočevar, Ivica - Ljubljana : Bori, 2002

Skup
1st Central European Congress on Food and Nutrition

Mjesto i datum
Ljubljana, Slovenija, 22-25.09.2002

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Vitamin C; culinary treatment; vegetables

Sažetak
Aim of this work was to detect vitamin C loss during thermal treatment of different vegetables, which are the good source of this vitamin. Examined vegetables were potato, cauliflower, red pepper, parsley, savoy, tomato, cabbage and sour cabbage. Vitamin C was determined by titration with N-bromsukcinimid in raw and cooked vegetables. Vegetables were boiled in water 30, 60 and 90 minutes respectively. Results shows that losses of vitamin C in vegetables boiled 30 minutes were 9.87-67.89 %, in vegetables boiled 60 minutes were 12.53-71.54 % and in vegetables boiled 90 minutes were 24.0-73.2 %. The highest loss of vitamin C was detected in savoy and the lowest in parsley for all boiling times.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb