Article

Ascorbic acid losses in vegetables associated with cook-chill food preparation

Published in: South African Journal of Clinical Nutrition
Volume 17 , issue 2 , 2004 , pages: 56–63

DOI: 10.1080/16070658.2004.11734015

Author(s): Karen Charlton Nutrition and Dietetics Division, , Paula Patrick Nutrition and Dietetics Division, , Linda Dowling Nutrition and Dietetics Division, , Elmarie Jensen Kagiso Khulani Supervision Foodservices, Cape Town

Download full text Get new issue alerts

Abstract

Objective. To assess ascorbic acid (AA) losses in four vegetables (broccoli, peas, cauliflower and cabbage) at each production stage in a cook-chill food service system.

« Fats and oils — towards more specific quantitative and qualitative guidelines for South Africans?

Nutrition as primary and supportive therapy »