Technical note: loss of nitrate from carrots during blanching-Reference-Cited by-同舟云学术

Technical note: loss of nitrate from carrots during blanching

Published:2007-06-28 Issue:3 Volume:21 Page:401-407
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

VAROQUAUX P.,VAROQUAUX F.,TICHIT L.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb00417.x/fullpdf

Reference8 articles.

1. Comparaison de différentes techniques de dosage des nitrates dans les sols et dans les végétaux;Adamowicz;Annales de Nutrition et d'Alimentation,1980

2. Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas;Alzamora;Journal of Food Technology,1985

3. Cuisson à l'eau et teneur en nitrates de quelques végétaux, devenir concomitant d'autres éléments nutritifs;Astier-Dumas;Annales de Nutrition et d'Alimentation,1976

4. Comment réduire la teneur en nitrates dans les aliments de l'enfance;Auffray;Annales de Nutrition et d'Alimentation,1976

5. Nitrate and nitrite contents of carrots;Lemieszek-Chodorowska;Roczmiki Panstwowegozakladu Higieny,1979

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1. Nitrate in vegetables - Scientific Opinion of the Panel on Contaminants in the Food chain;EFSA Journal;2008-06

2. Nutrient and antinutrient in contents of raw and cookedAmaranthus hybridus;Ecology of Food and Nutrition;2001-01

3. Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars;International Journal of Food Science and Technology;2000-05

4. Nitrate Extraction during Blanching of Spinach;LWT - Food Science and Technology;1997-06

5. Nitrate and Nitrite Methods of Analysis and Levels in Raw Carrots, Processed Carrots and in Selected Vegetables and Grain Products;Journal of Food Science;1987-11