ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
This study was undertaken to determine the effect of preparation and service, particularly reheating methods, on the thiamin content of freshly prepared and leftover Italian spaghetti in a university cafeteria foodservice. The processes studied include hot steam-table holding, 4 wk of frozen storage, and reheating by microwave and conventional ovens. No significant losses occurred in thiamin content of the Italian spaghetti after hot-holding, freezing, microwave or conventional reheating. Thus it can be concluded that the thiamin losses of Italian spaghetti prepared and served in cafeteria-style foodservices are not significant.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb12962.x
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