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Vitamin retention in cook-chill and cook-hot holding hospital foodservices.

Author(s) : WLLIAMS P. G.

Type of article: Article

Summary

Literature review on losses of retinol, thiamin, riboflavin, niacin, vitamin B6, vitamin C, folate and beta-carotene during refrigerated storage, reheating and cook-hot holding of prepared dishes. Total losses and losses in vitamin C are greater when the prepared dishes are reheated after storage at 3 deg C for 24 hours.

Details

  • Original title: Vitamin retention in cook-chill and cook-hot holding hospital foodservices.
  • Record ID : 1997-2294
  • Languages: English
  • Source: J. am. diet. Assoc. - vol. 96 - n. 5
  • Publication date: 1996

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