Retention of folates in cooked,stored and reheated peas,broccoli and potatoes for use in modern large-scale service systems |
| |
| Authors: | Tonje Holte Stea Madelene Johansson Margaretha Jägerstad Wenche Frølich |
| |
| Affiliation: | 1. Norwegian School of Hotel Management, University of Stavanger, N-4036 Stavanger, Norway;2. Department of Food Science, Swedish University of Agricultural Science, P.O. Box 7051, SE-750 07 Uppsala, Sweden |
| |
| Abstract: | This study aimed to evaluate retention of folate in vegetables caused by different processes used in modern large-scale service systems and the food industry. The concentration of folates present in raw samples of peas, broccoli and potatoes was measured during different cooking methods, warm and cold holding and reheating. The main folate forms in vegetables, tetrahydrofolates and 5-methyltetrahydrofolates, were analysed using a validated high-performance liquid chromatography (HPLC) method. |
| |
| Keywords: | Folate Vegetables Food processing Food analysis High-performance liquid chromatography Large-scale service systems |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
