β‐Carotene and Ascorbic Acid Retention in Fresh and Processed Vegetables
- 1 September 1999
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 64 (5), 929-936
- https://doi.org/10.1111/j.1365-2621.1999.tb15943.x
Abstract
No abstract availableKeywords
This publication has 39 references indexed in Scilit:
- Vegetables, Fruit, and Cancer PreventionJournal of the American Dietetic Association, 1996
- Changes in Ascorbic Acid Content of Green Asparagus during the Harvesting Period and StorageJournal of Agricultural and Food Chemistry, 1995
- Fruit and Vegetable Intake in the United States: The Baseline Survey of the Five a Day for Better Health ProgramAmerican Journal of Health Promotion, 1995
- VITAMIN C AND ?-CAROTENE IN FRESH AND FROZEN GREEN BEANS AND BROCCOLI IN A SIMULATED SYSTEMJournal of Food Quality, 1992
- Fruit, vegetables, and cancer prevention: A review of the epidemiological evidenceNutrition and Cancer, 1992
- Ascorbic acid and dehydroascorbic acid content of foods-as-eatenJournal of Food Composition and Analysis, 1990
- Relationship of Total Sulfur to Initial and Retained Ascorbic Acid in Selected Cruciferous and Noncruciferous VegetablesJournal of Food Science, 1990
- Effects of Thermal Processing upon Vitamins and Proteins in FoodsNutrition Today, 1989
- Reversed phase HPLC analysis of α- and β-carotene from selected raw and cooked vegetablesPlant Foods for Human Nutrition, 1988
- Chlorophyll—protein complexes of spinach and barley thylakoidsFEBS Letters, 1978