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FROZEN FOODS: AS NUTRITIOUS AS FRESH.

Author(s) : MEISTER K. A.

Type of article: Periodical article

Summary

THE MISCONCEPTION THAT PROCESSED AND FROZEN FOODS ARE DEVOID OF ALL NUTRITIVE VALUES IS FALSE BECAUSE MOST PROTEINS, CARBOHYDRATES, FATS, MINERALS AND CERTAIN VITAMINS WILL SURVIVE MANY PROCESSING PROCEDURES. VITAMIN C AND THIAMIN ARE MORE SENSITIVE TO PROCESSING. THE BRIEF ARTICLE EXAMINES THE PROS AND CONS OF FREEZING, BLANCHING AND PROCESSING AND SUMS UP WITH THE CONCLUDING STATEMENT THAT FROZEN FOODS CAN BE CLOSE TO THEIR FRESH COUNTERPARTS AND, IN CERTAIN CASES, EVEN SUPERIOR IN NUTRITIONAL QUALITY.

Details

  • Original title: FROZEN FOODS: AS NUTRITIOUS AS FRESH.
  • Record ID : 1985-1937
  • Languages: English
  • Source: News Views, Inf. Retr. Serv. - X
  • Publication date: 1984/01
  • Document available for consultation in the library of the IIR headquarters only.

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