ShareVitamin 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
Links
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Indexing
- Themes: Precooked food
- Keywords: Chemical composition; Vitamin; Community catering; Chilling; Precooked food; Hospital; Cooking
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- Date : 1985
- Languages : French
- Source: Rev. Epidemiol. Santé publique - vol. 33 - n. 2
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- Date : 1986
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- Source: J. chart. Inst. Build. Serv. - vol. 8 - n. 9
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- Author(s) : GREATHOUSE K. R.
- Date : 1989
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- Source: J. am. diet. Assoc. - vol. 89 - n. 11
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- Author(s) : GLEW G.
- Date : 1982
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 5 - n. 1
- Formats : PDF
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