電子レンジの調理科学的研究 : 蔬菜類のビタミンCの損失について

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  • デンシ レンジ ノ チョウリ カガクテキ ケンキュウ ソサイルイ ノ ビタミンC ノ ソンシツ ニツイテ
  • Studies on Cookery by Electoronic Range : Ascorbic Acid Retention in Vegetables

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In this paper, comparisons were made of the ascorbic acid retention in vegetables cooked in boilig water, and in an eleetronic range. Sixteen common vegetables were selected for the study. Microwave cooking of the vegetables resulted in higher retention of ascorbic acid than boiling them in water, the range of retention by the former method being from 100% in sweet pepper to 67% in dry onion.

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