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EFFECT OF COOKING ON FRESH, CANNED AND FROZEN PRODUCTS: ASPARAGUS AND CHERRY.

INFLUENCE DE LA CUISSON SUR DES PRODUITS FRAIS, APPERTISES ET CONGELES : ASPERGES ET CERISES.

Author(s) : ROUGEREAU A.

Type of article: Article

Summary

THE RESULTS CONFIRM THAT NUTRIMENT OR VITAMIN LOSSES ARE COMPARABLE AND OF THE SAME ORDER FOR COOKED FRESH AND CANNED OR FROZEN ASPARAGUS. STORAGE TIME DOES NOT RESULT IN MARKED LOSSES. AS FOR FRUIT SUCH AS CHERRY, NUTRIMENTS, GLUCIDES, LIPIDS, PROTIDES DO NOT UNDERGO ANY NOTICEABLE CHANGE, VITAMIN LOSSES ARE COMPARABLE WHATEVER THE STORAGE PROCESS AND THE STORAGE TIME. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-198438.

Details

  • Original title: INFLUENCE DE LA CUISSON SUR DES PRODUITS FRAIS, APPERTISES ET CONGELES : ASPERGES ET CERISES.
  • Record ID : 1985-2450
  • Languages: French
  • Source: Méd. Nutr. - vol. 20 - n. 6
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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