ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Nutritive losses of hot water blanched potatoes were studied. The potatoes lost significant amounts of some amino acids-glutamic acid, aspartic acid, valine, phenylalanine, arginine, methionine and tryptophan. They also lost a significant amount of gamma-amino butyric acid. The concentration of the water soluble vitamins, ascorbic acid, riboflavin, thiamin, and niacin was significantly reduced. A leaching model, with diffusion as the rate controlling step, successfully predicted losses of these vitamins as a function of process parameters.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb04973.x
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