| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539302 | Food Chemistry | 2011 | 5 Pages |
Abstract
⺠Ascorbic acid concentration of whole potatoes increased with vacuum time. ⺠One hundred grams of 25 min steam-cooked vacuum-impregnation (VI) potatoes could provide. ⺠adults with 90-100% of the recommended daily allowance of AA (100 mg). ⺠VI whole potatoes had relatively high AA concentration (50 mg/100 g fr. wt.) even at 14 days storage of 4 °C.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
K. Hironaka, M. Kikuchi, H. Koaze, T. Sato, M. Kojima, K. Yamamoto, K. Yasuda, M. Mori, S. Tsuda,