RETENTION OF VITAMIN C, IRON, AND ?-CAROTENE IN VEGETABLES PREPARED USING DIFFERENT COOKING METHODS

Author:

MASRIZAL MELLOVA A.,GIRAUD DAVID W.,DRISKELL JUDY A.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Reference28 articles.

1. AOAC . 1990 . Official Methods of Analysis , 15th Ed. Assoc. of Official Analytical Chemists, 930.15 , Arlington, VA.

2. L.M. CANFIELD, N.I. KRINSKY, and J.A. OLSON ) 1993 . Carotenoids in Human Health , 300 p.New York Academy of Sciences, New York.

3. Effects of Different Cooking Methods on the Yield of Carotenoids in Water Convolvulus (Ipomoea aquatica)

4. FASEB . 1995 . Third report on nutrition monitoring in the United States , 365 p. U.S. Government Printing Office, Washington, DC.

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