ASCORBIC-ACID IN PEAS COOKED BY MICROWAVES

被引：14

作者：

MABESA, LB

BALDWIN, RE

机构：

[1] Dept of Food Science & Nutrition, University of Missouri-Columbia, Columbia, Missouri

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08543.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Market samples of frozen peas were cooked with and without water in a domestic microwave oven (115V, 550 watts cooking power) and in an institutional microwave oven (220V, 1150 watts cooking power). Total ascorbic acid, as determined by the 2,4‐dinitrophenylhydrazine method, was higher in peas cooked without water regardless of cooking appliance. Microwave cooked peas tend to have greater retention of total ascorbic acid than those cooked conventionally. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：932 / 933

页数：2

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