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COMPARISON: VITAMIN RETENTION IN FOODS FROZEN, CANNED AND DRIED.

Author(s) : ROBERTS T.

Type of article: Article

Summary

THE AUTHOR OUTLINES SIX BASIC METHODS OF FOOD PROCESSING AND PRESERVATION, AND ILLUSTRATES HISTORICAL TRENDS IN PER CAPITA FRUIT PURCHASES AND VEGETABLE SALES, BY PRESERVATION TECHNIQUE. VITAMIN LOSSES (A, B1 , B2, NIACIN AND C) IN FRUIT AND VEGETABLES DURING FREEZING, CANNING AND DRYING ARE ILLUSTRATED. CANNING IS SAID TO BE THE MOST DESTRUCTIVE OF PROCESSES AND FREEZING IS THE BEST METHOD OF LONG TERM FOOD PRESERVATION IN SPITE OF THE LOSS OF WATER SOLUBLE VITAMINS DUE TO BLANCHING. THE ARTICLE IS CONCLUDED BY OUTLINING CHANGES IN ANALYTICAL TECHNIQUES, NEW GENETIC STOCKS OF FOOD, NEW HANDLING TECHNIQUES, CHANGING INDUSTRY PRODUCTION PROCESSES, AND CHANGING HOME COOKING PRACTICES. G.R.S.

Details

  • Original title: COMPARISON: VITAMIN RETENTION IN FOODS FROZEN, CANNED AND DRIED.
  • Record ID : 1986-0630
  • Languages: English
  • Source: Quick frozen Foods int. - vol. 26 - n. 4
  • Publication date: 1985/04
  • Document available for consultation in the library of the IIR headquarters only.

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