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  • 1980-1984  (2)
  • 1983  (2)
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  • 1980-1984  (2)
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  • 1
    Electronic Resource
    Electronic Resource
    Nutrient Composition of Historical Canned Food Samples (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Several historical food samples were analyzed for nutrient and mineral composition. The samples included a 40-yr old can of sweet corn, relish found aboard the sunken U.S.S. Monitor and seven samples recovered from the sunken steamboat Bertrand. The nutrient content of the canned corn compared favorably with reported values, with the exception of lower amounts of ascorbic acid. Significant levels of riboflavin, niacin, carotene and protein were found in the pickle relish. The samples recovered from the Bertrand contained calcium levels comparable to today's products, but the sodium levels were higher and potassium levels were lower.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10815.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Fiber Contents of Selected Raw and Processed Vegetables, Fruits and Fruit Juices as Served (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pectin and neutral detergent fiber (NDF) contents were investigated for commercially processed foods as served: 10 vegetables, 10 fruits, and 8 fruit juices. Fiber content of fruits ranged from 0.7%−4.5% NDF and 0.28%−0.48% pectin; juices ranged from 0.1%−0.22% NDF and 0.2%−0.39% pectin. Fiber in frozen, canned and cooked vegetables ranged from 1%−4.4% NDF and 0.5%−1% pectin. In general, there is no evidence that any of the food preparation methods was superior. There appears to be no great loss of fiber when food is prepared by typical home methods or commercial processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10798.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
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