ShareVitamin retention in microwave cooking and cook-chill foods.
Author(s) : HILL M. A.
Type of article: Article
Summary
The principles of cook-chill of ready-made dishes are noted, followed by a comparison of the effects of cook-chill, refrigerated storage, conventional cooking and microwave cooking on the stability of vitamins in vegetables and meat. Microwave processing is evaluated for its value in helping food retain temperature-unstable and water-soluble vitamins.
Details
- Original title: Vitamin retention in microwave cooking and cook-chill foods.
- Record ID : 1995-0249
- Languages: English
- Source: J. agric. Food Chem. - vol. 49 - n. 2
- Publication date: 1994
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Indexing
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Themes:
Chilling of foodstuffs;
Precooked food - Keywords: Prepared food; Food; Microwave; Vitamin; Chilling; Cooking
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