Proximate composition and mineral content of selected Tanzanian vegetables and the effect of traditional processing on the retention of ascorbic acid, riboflavin and thiamine-Reference-Cited by-同舟云学术

Proximate composition and mineral content of selected Tanzanian vegetables and the effect of traditional processing on the retention of ascorbic acid, riboflavin and thiamine

Published:1995-10 Issue:3 Volume:48 Page:235-245
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Mosha T. C.,Pace R. D.,Adeyeye S.,Mtebe K.,Laswai H.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF01088445.pdf

Reference25 articles.

1. Addo AA (1981) Ascorbic acid retention of stored dehydrated Nigerian vegetables. Nutr Report Intern 24(4): 769?775.

2. Anne F (1989) The role of wild foliage plants in the diet: A case study from Lushoto, Tanzania. Ecol Food Nutr 8(2): 87?93.

3. AOAC (1990) Official Methods of Analysis. Washington DC: Association of Official Analytical Chemists.

4. Aughey E, Daniel EP (1940) Effect of cooking on thiamine content. J. Nutr 19(2): 285?295.

5. Beetner G, Tsao T, Frey A, Harper J (1974) Degradation of thiamine and riboflavin during extrusion processing. J Food Sci 39: 207?208.

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