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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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).

Název v anglickém jazyce

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

Popis výsledku anglicky

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).

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/EP9024" target="_blank" >EP9024: Ztráty vybraných nutričních faktorů při použití nových technik a technologií výroby a úpravy potravin</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2001

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Annals of Nutrition and Metabolism

ISSN

0250-6807

e-ISSN

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Svazek periodika

45

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

2

Strana od-do

532-533

Kód UT WoS článku

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EID výsledku v databázi Scopus

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