Cookery Methods for Vegetables: Influence on Sensory Quality, Nutrient Retention, and Energy Consumption
- 1 September 1984
- journal article
- Published by Wiley in Home Economics Research Journal
- Vol. 13 (1), 61-79
- https://doi.org/10.1177/1077727x8401300109
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Changes in the nutrient composition of potatoes during home preparation: II. VitaminsAmerican Journal of Potato Research, 1978
- TEXTURE OF BROCCOLI AND CARROTS COOKED BY MICROWAVE ENERGYJournal of Food Science, 1975
- “Waterless” vs. Boiling Water Cooking of Vegetables . Flavor, Color and Ascorbic Acid RetentionJournal of the American Dietetic Association, 1964
- APPLICATION OF THE PAIRED COMPARISON METHOD TO THE STUDY OF FLAVOR DIFFERENCES IN COOKED VEGETABLESaJournal of Food Science, 1960
- Comparison of Electronic vs. Conventional Cooking of Vegetables . Flavor, Color, and Ascorbic Acid RetentionJournal of the American Dietetic Association, 1959
- ASCORBIC ACID AND DEHYDROASCORBIC ACID CONTENT OF RAW AND COOKED VEGETABLES1Journal of Food Science, 1948
- EFFECT OF VARIOUS COOKING METHODS UPON SUBJECTIVE QUALITIES AND NUTRITIVE VALUER OF VEGETABLESJournal of Food Science, 1942