Maximizing the nutritional value of fruits & vegetables

Food Technology

Volumn 61, Issue 4, 2007, Pages 40-44

  Barrett, Diane M ^a,b  

^a IFT ^*  (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 34248585252     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (9)

1. ERS. 2006. Food consumption (per capita) data system. Econ. Res. Service, U.S. Dept. of Agriculture, www. ers.usda.gov/data/foodconsumption. Accessed July 26.
2. Fellers, C.R. and Stepat, W. 1935. Effect of shipping, freezing and canning on the ascorbic acid (vitamin C) content of peas. Proc. Am. Soc. Hort. Sci. 32:627-633.
3. Howard, L., Wong, A., Perry, A., and Klein, B. 1999. β-carotene and ascorbic acid retention in fresh and processed vegetables. J. Food Sci. 64: 929-936.
4. Hunter, K.J. and Fletcher, J.M. 2002. The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables. Innovative Food Sci. Emerg. Technol. 3: 399-406.
5. Nagarajan, N. and Hotchkiss, J. 1999. In vitro inhibition of N-nitrosomorpholine formation by fresh and processed tomatoes. J. Food Sci. 64: 964-967.
6. Rickman, J.C., Barren, D.M., and Bruhn, C.M. 2007a. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J. Sci. Food Agric. (in press).
7. Rickman, J.C., Bruhn, C.M., and Barrett, D.M. 2007b. Nutritional comparison of fresh, frozen, and canned fruits and vegetables. II. Vitamin A and carotenoids, vitamin E, minerals and fiber. J. Sci. Food Agric. (in press).
8. USDA. 2005. USDA nutrient database for standard reference, Release 18. U.S. Dept. of Agriculture, Agricultural Research Service, Washington, D.C.
9. Welts, J., van der Meer, M.A., Lassche, J.B., Meyer, J.C., Steinbuch, E., and Gersons, L. 1970. Nutritive value and organoleptic properties of three vegetables fresh and preserved in six different ways. Intl. J. Vit. Res. 40: 648-658.