Ascorbic acid losses in vegetables associated with cook-chill food preparation

  • Karen E Charlton
  • Paula Patrick
  • Linda Dowling
  • Elmarie Jensen

Abstract

Objective: To assess ascorbic acid (AA) losses in four vegetables (broccoli, peas, cauliflower and cabbage) at each production stage in a cook-chill food service system.

Author Biographies

Karen E Charlton
Nutrition and Dietetics Division, School of Health and Rehabilitation Sciences, University of Cape Town, MPhil, MSc, PG Dip Diet
Paula Patrick
Nutrition and Dietetics Division, School of Health and Rehabilitation Sciences, University of Cape Town, BSc (Med) Hons (Nutrition & Dietetics)
Linda Dowling
Nutrition and Dietetics Division, School of Health and Rehabilitation Sciences, University of Cape Town, BSc (Dietetics) Hons, Dip Ther Nutr
Elmarie Jensen
Kagiso Khulani Supervision Foodservices, Cape Town, BSc (Dietetics) Hons, MBA
How to Cite
Charlton, K., Patrick, P., Dowling, L., & Jensen, E. (1). Ascorbic acid losses in vegetables associated with cook-chill food preparation. South African Journal of Clinical Nutrition, 17(2). Retrieved from http://sajcn.redbricklibrary.com/index.php/SAJCN/article/view/70
Issue
Vol 17 No 2 (2004)
Section
Original Research
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