Nutrient changes in some traditional nigerian foods during cooking—Part 1: Vitamin changes-Reference-Cited by-同舟云学术

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Nutrient changes in some traditional nigerian foods during cooking—Part 1: Vitamin changes

Published:1977-04 Issue:2 Volume:2 Page:155-160
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Umoh I.B.,Bassir O.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Effects of Nigerian preparatory procedures on the thiamin, riboflavin and ascorbic acid content of foods;Abaelu;W. Afr. J. Biol. & Appl. Chem.,1973

2. Changes occurring during the blanching of vegetables;Adam;J. Soc. Chem. Ind. (Lond.),1942

3. Methods of vitamin assay,1966

4. The nutritive adequacy of some Nigerian peasant diets;Bassir;Ecology of Food & Nutrition,1973

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1. A Survey of Plants Used as Wild Vegetables in Four Districts of Botswana;Ecology of Food and Nutrition;2006-12

2. The suitability of wild vegetables for alleviating human dietary deficiencies;South African Journal of Botany;2006-11

3. Effect of temperature treatment on the chemical composition of pounded white yam during storage;Food Chemistry;2000-11

4. Effects of different preservative treatments on the chemical changes of pounded white yam (Dioscorea rotundata) in storage at 28±2°C;Food Chemistry;2000-02

5. Ascorbic acid changes in three indigenous Kenyan leafy vegetables during traditional cooking;Ecology of Food and Nutrition;1994-09

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