کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4560028 | 1330485 | 2010 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Control of vitamin C losses in vegetables prepared at a food service
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
This study aimed to elaborate a set of measures to control vitamin C losses in vegetables prepared at a food service (FS). Vegetables were randomly selected for vitamin C analysis by high performance liquid chromatography (HPLC) after delivery of raw material and during distribution for consumption of the food prepared. Some principles underlying the Hazards Analysis and Critical Control Points (HACCP) were applied to identify the Nutritional Control Points (NCP) for vitamin C losses. A Nutritional Control Measure (NCM) was adopted for each NCP as well as the monitoring criteria. The vegetables were again collected for vitamin C analysis after adoption of the NCMs. The results indicated reduction of vitamin C losses with NCM adoption.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 21, Issue 3, March 2010, Pages 264–271
Journal: Food Control - Volume 21, Issue 3, March 2010, Pages 264–271
نویسندگان
C.M.A. Rodrigues, C.M. Della Lucia, R.M.C. Azeredo, A.M. Cota, A.M.C. Santana, H.M. Pinheiro-Sant’Ana,