著者
瓦家 千代子 大柴 恵一 来住 輝彦
出版者
Osaka Urban Living and Health Association
雑誌
生活衛生 (ISSN:05824176)
巻号頁・発行日
vol.33, no.2, pp.83-88, 1989-03-10 (Released:2010-03-11)
参考文献数
11

The variation of vitamin C and bacterium contents during the cooking and storage of chopped cabbage were studied by both hand and machine cooking under various conditions.The results are as follows.1) The water contents wear the same and had the constant value (93.9-95.5%) on each method.2) The loss of vitamin C was affected little by cooking and storing, the loss being about 25%. However, the ratio of vitamin C retention declined significantly (p<0.001) in cooking by hand and stocking in water.3) The number of bacterium and E. coli. increased to twice the reference during the cooking, while no increase was recognized in the storing.These results explain that chopped cabbage has little loss of vitamin C in cooking and storage, bacterium pollution is ignored for stock during one day in a cold storage.

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たぶん「水に晒した野菜・時間のたった野菜はビタミン量が低下する」が大げさに伝えられたものだと思うけどもちろん「無い」なんてことはないでしょ ちょい古いけど https://t.co/rGpHz55L1B

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