Losses of vitamins and minerals during culinary treatment of vegetables using convention oven

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F01%3A00000041" target="_blank" >RIV/00027022:_____/01:00000041 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Losses of vitamins and minerals during culinary treatment of vegetables using convention oven
Original language description
Convection ovens belong between the most progressive technologies of heat processing of foods in the recent twenty years. Producers of these appliances state that decrease in the consumption of energy, lower weight losses of the foods processed and particularly lower losses of important nutrients are achieved with culinary processing using convection ovens in comparison with classical cooking. Retention of thiamin, riboflavin, vitamin B6, niacin pantothenic acid, vitamin C and minerals (Na, K, Ca, Mg, Fe, Cu, Zn, P) during cooking of certain kinds of vegetables in a convection oven was monitored. The convection oven was used in a mode of 100 % steam at 100 C and the retention was determination after processing of brocoli, carrots, green peas, cauliflower and potatoes. Retention values were calculated on the basis of weight balance of a sample (true retention) and using dry matter as well (apparent retention).
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/EP9024" target="_blank" >EP9024: Losses of selected nutritional factors during application of new techniques and technologies of food production and treatment</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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