ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY— Thiamine retentions were determined in beef stew, chicken a la f or newburg and peas in cream sauce, which ware 11 freshly prepared and held for 1, 2 or 3 he ld 180°F (82.2°) or 2) freshly prepared, frozen at −10°F (−23.3°C) and reheated to reheated using microwaves, infrared heating or boiling water immersion. Similar treatments had the on the thiamine retention in the various products. The average thiamine retentions Boy de n products (based on 100% for the freshly prepared foods) were 93.5% in the frozen-microwave heated products; 90% in the frozen-infrared heated products; 86% in the frozen-immersion hot products versus 78% in the fresh hot products after 1 hr, 74% after 2 hr and 67% after 3 hr.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1970.tb00927.x
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