ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Market samples of frozen peas were cooked with and without water in a domestic microwave oven (115V, 550 watts cooking power) and in an institutional microwave oven (220V, 1150 watts cooking power). Total ascorbic acid, as determined by the 2,4-dinitrophenylhydrazine method, was higher in peas cooked without water regardless of cooking appliance. Microwave cooked peas tend to have greater retention of total ascorbic acid than those cooked conventionally.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb08543.x
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