Review—Vitamin C losses from peas during blanching in water-Reference-Cited by-同舟云学术

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Review—Vitamin C losses from peas during blanching in water

Published:1978-07 Issue:3 Volume:3 Page:189-197
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Selman J.D.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

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

2. Official methods of analysis;AOAC,1965

3. Official methods of analysis;AOAC,1970

4. Methods of vitamin assay;Association of Vitamin Chemists, Inc.,1947

5. The effect of cooling method on the ascorbic acid and carotene content of spinach, peas and snap beans, preserved by freezing;Bedford,1950

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas;International Journal of Food Science & Technology;2007-06-28

2. Effects of water blanching on pea seeds.;International Journal of Food Science & Technology;2007-06-28

3. Effects of water blanching on pea seeds I. Fresh weight changes & solute loss;International Journal of Food Science & Technology;2007-06-28

4. Vitamin retention during blanching of vegetables;Food Chemistry;1994-01

5. A study of the apparent diffusion coefficients for ascorbic acid losses from peas during blanching in water;Food Chemistry;1991-01

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