Vitamin profile of cooked foods: How healthy is the practice of ready-to-eat foods?

International Journal of Food Sciences and Nutrition

Volumn 53, Issue 3, 2002, Pages 197-208

  Agte, Vaishali ^a   Tarwadi, Kirtan ^a   Mengale, Sangeeta ^a   Hinge, Ashwini ^a   Chiplonkar, Shashi ^a  

^a AGHARKAR RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; FOLIC ACID; RIBOFLAVIN; THIAMINE; VITAMIN B COMPLEX;

AFRICA; ARTICLE; ASIA; CALORIC INTAKE; CONTROLLED STUDY; COOKING; DIETARY INTAKE; EATING HABIT; EUROPE; FLUOROMETRY; FOOD COMPOSITION; FRUIT; HUMAN; NUTRITIONAL VALUE; SOUTH AND CENTRAL AMERICA; SPECTROPHOTOMETRY; UNITED STATES; VEGETABLE; VITAMIN INTAKE;

ASCORBIC ACID; BETA CAROTENE; COOKERY; FOLIC ACID; FOOD ANALYSIS; FOOD HABITS; FOOD HANDLING; HUMANS; NUTRITIVE VALUE; RIBOFLAVIN; THIAMINE; VITAMINS;

EID: 0036209264     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480220132814     Document Type: Article

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