Nutritive Value of Canned Food

Guerrant, N. B.; Fardig, O. B.; Vavich, M. G.; Ellenberger, H. E.

doi:10.1021/ie50468a007

Cited by 10 publications

(3 citation statements)

References 3 publications

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“…This was in agreement with similar observations reported by FENTON et al [5] and GUERRANT et al [7]. Also the results indicated that as temperature increased, the concentration decreased rapidly especially during the first two minutes.…”

Section: Resultssupporting

confidence: 93%

A study of the apparent diffusion coefficients for ascorbic acid losses from peas during blanching in water

Abdel‐Kader

1991

Food Chemistry

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Section: Resultssupporting

confidence: 93%

A study of the apparent diffusion coefficients for ascorbic acid losses from peas during blanching in water

Abdel‐Kader

1991

Food Chemistry

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“…Emphasis on sweet corn quality, however, has been placed upon texture and flavor; therefore, there is not much information on its carotenoid composition and particularly on the individual components with provitamin A activity. During the 1940s several papers on total carotene content of canned sweet corn were published (Pressley et al, 1944;Guerrant et al, 1945;Hinman et al, 1947). Tichenor et al (1965) separated for the first time /3-carotene and monohydroxy carotenoids from frozen sweet corn.…”

mentioning

confidence: 99%

Vitamin A value of sweet corn

Lee¹,

McCoon²,

LeBowitz³

1981

J. Agric. Food Chem.

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Carotenoid composition in four cultivars and six lots of commercially processed sweet corn was studied. Seven carotenes and two monohydroxy carotenoids were separated. The major pigments were zeinoxanthin and /3-zeacarotene. Since zeinoxanthin is biologically inactive and /3-zeacarotene has lower provitamin A activity as compared to that of /3-carotene, the actual vitamin A value of sweet corn is much lower than the prevalent literature values that include several non provitamin A carotenoids.

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“…"t -at 90°C and GUERRANT et al [7]. They suggested that this large initial loss might have been due to the combined leaching and enzymatic oxidation of ascorbic acid during the initial heating period.…”

Section: Resultsmentioning

confidence: 96%

A study of the apparent diffusion coefficients for ascorbic acid losses from peas during blanching in water

Abdel‐Kader

1990

Nahrung

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Blanching is an important pretreatment in the processing of many vegetables. The previous studies concluded that the major losses ofascorbic acid from peas during blanching in water are due to leaching process. Therefore this study is concerned with the loss of ascorbic acid from peas during water blanchingat 50,60,70,80 and 90 "C for 0,2,4,6,8, and 10 min, in an attempt to elucidate the mechanisms involved in such losses.When theagitationofthe blanchwater issufficient, thesurfaceresistanceismadenegligiblysmall, and the total resistance to the loss of ascorbic acid from peas to the blanch water is controlled by diffusion mechanism only. So the apparent diffusion coefficients (D) for ascorbic acid loss from peas were calculated after blanching under various conditions. When the temperature ranged from 50 "C to 90 "C, values of D were found to be in the range of 0 . 9 4~ lo-' to 1 . 9 4~ lo-' mz s-', having an activation energy of 18.71 kJ/rnol. Also the results indicated that, if there was a sufficient agitation, the leaching of ascorbic acid from peas during blanching in water was controlled by "diffusion".

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Nutritive Value of Canned Food

Cited by 10 publications

References 3 publications

A study of the apparent diffusion coefficients for ascorbic acid losses from peas during blanching in water

A study of the apparent diffusion coefficients for ascorbic acid losses from peas during blanching in water

Vitamin A value of sweet corn

A study of the apparent diffusion coefficients for ascorbic acid losses from peas during blanching in water

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