LOSSES OF VITAMIN C DURING COMMERCIAL FREEZING, DEFROSTING, AND COOKING OF FROSTED PEAS<sup>1</sup>

Fenton, Faith; Tressler, Donald K.

doi:10.1111/j.1365-2621.1938.tb17075.x

Cited by 10 publications

(4 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These studies, in general, agree mith XcIntosh, Tressler, and Fenton (1940) who worked on the effect of the different cooking methods on the vitamin C content of quick-frozen Brussels sprouts, cauliflower, lima beans, peas, and spinach and reported that in all experiments, except when lima beans were cooked in the pressure cooker, the vitamin C destruction was less than 15 per cent. These studies also agree with the work of Fenton and Tressler (1938) who boiled quick-frozen peas. The cooked frosted peas, taken directly from storage a t --40°C., retained 59 per cent of vitamin C and 36 per cent was dissolved in cooking water, making a total of 95 per cent retention.…”

Section: Frozensupporting

confidence: 90%

EFFECT OF DIFFERENT COOKING METHODS ON THE VITAMIN C CONTENT OF QUICK‐FROZEN BROCCOLI^1,²

Barnes

Tressler

Fenton

1943

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Section: Frozensupporting

confidence: 90%

EFFECT OF DIFFERENT COOKING METHODS ON THE VITAMIN C CONTENT OF QUICK‐FROZEN BROCCOLI^1,²

Barnes

Tressler

Fenton

1943

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

“…Only a few studies of frozen vegetables have been conducted in a manner so that the effect of thawing on nutrient value can be determined (Fenton and Tressler 1938;Jenkins and Tressler 1938;Holmes et ai. 1945;Phillips and Fenton 1945).…”

Section: Loss Of Nutrients During Thawingmentioning

confidence: 99%

Effects of Freeze Preservation on Nutrients

Fennema¹

1988

Nutritional Evaluation of Food Processing

View full text Add to dashboard Cite

“…With the exception of the peas from Mexico a 10 to 40 per cent difference between the fresh and frozen peas is apparent ( interesting to note that Fenton and Tressler (1938) state, "Cooking has great bearing with a 59 and 44 per cent retention of vitamin C in cooked frozen and fresh peas respectively," leaving about the same potency "as served" between fresh and frozen. The Factory I1 frozen peas incidentally are the equal of the same peas available on the fresh market in Boston after transshipping across the continent under refrigeration.…”

Section: 04'mentioning

confidence: 99%

CAROTENE AND ASCORBIC ACID CONTENT OP FRESH MARKET AND COMMERCIALLY FROZEN FRUITS AND VEGETABLES¹

Fitzgerald¹,

Fellers

1938

Journal of Food Science

View full text Add to dashboard Cite

The present status of our knowledge of the stability of vitamins -2 and C in fruits and vegetables when subjected to varied conditions of storage and freezing are given here in the form of a review of investigations and original data. It is hoped that the facts presented will give a clearer conception of the effect of certain environmental factors on the vitamins. Frozen fruits and vegetables are becoming more and more widely consumed and form an important addition to the human dietary. Retention of the vitamins in these processed foods is of the greatest health interest.Until recently it has been impossible to evaluate exactly the vitamin values of foods obtainable on the market because the standard tests using the biological or animal-survey methods could not always detect variations such as are caused by maturity, variety, locality, or temperature of exposure.With the discovery by Tillmans, I-Iirsch, and IIirsch (1932) of the rapid chemical method of determining vitamin C and its rapid development and improvement by many laboratories, investigations on the effect of environmental conditions, such as storage, processing, and cooking, have been greatly stimulated. Similarly, recent development of spectrophotometric and chemical methods for the determination of vitamin A and carotene has led to a renewed interest in the vitamin A content of foods and the effect of various factors involved in food distribution and preparation of this vitamin. Vitamin A, however, has been far less concerned in food research during the past few years than vitamin C. Reviews of quantitative data on the occurrence of vitamins in fresh and processed foods have been published by Fellers (1936) and by Daniel and Munsell (1937). Because of the newness of suceessful freezing methods, relatively fewer investigations have been conducted on the effect of freezing than on the various heat treatments.

show abstract

LOSSES OF VITAMIN C DURING COMMERCIAL FREEZING, DEFROSTING, AND COOKING OF FROSTED PEAS¹

Cited by 10 publications

References 8 publications

EFFECT OF DIFFERENT COOKING METHODS ON THE VITAMIN C CONTENT OF QUICK‐FROZEN BROCCOLI^1,²

EFFECT OF DIFFERENT COOKING METHODS ON THE VITAMIN C CONTENT OF QUICK‐FROZEN BROCCOLI^1,²

Effects of Freeze Preservation on Nutrients

CAROTENE AND ASCORBIC ACID CONTENT OP FRESH MARKET AND COMMERCIALLY FROZEN FRUITS AND VEGETABLES¹

Contact Info

Product

Resources

About

LOSSES OF VITAMIN C DURING COMMERCIAL FREEZING, DEFROSTING, AND COOKING OF FROSTED PEAS1

Cited by 10 publications

References 8 publications

EFFECT OF DIFFERENT COOKING METHODS ON THE VITAMIN C CONTENT OF QUICK‐FROZEN BROCCOLI1,2

EFFECT OF DIFFERENT COOKING METHODS ON THE VITAMIN C CONTENT OF QUICK‐FROZEN BROCCOLI1,2

Effects of Freeze Preservation on Nutrients

CAROTENE AND ASCORBIC ACID CONTENT OP FRESH MARKET AND COMMERCIALLY FROZEN FRUITS AND VEGETABLES1

Contact Info

Product

Resources

About

LOSSES OF VITAMIN C DURING COMMERCIAL FREEZING, DEFROSTING, AND COOKING OF FROSTED PEAS¹

EFFECT OF DIFFERENT COOKING METHODS ON THE VITAMIN C CONTENT OF QUICK‐FROZEN BROCCOLI^1,²

EFFECT OF DIFFERENT COOKING METHODS ON THE VITAMIN C CONTENT OF QUICK‐FROZEN BROCCOLI^1,²

CAROTENE AND ASCORBIC ACID CONTENT OP FRESH MARKET AND COMMERCIALLY FROZEN FRUITS AND VEGETABLES¹