NUTRIENTS IN FROZEN FOODS: Vitamin, Mineral, and Proximate Composition of Frozen Fruits, Juices, and Vegetables

Burger, Marie; Hein, L. W.; Teply, L. J.; Derse, P. H.; Krieger, Carl H.

doi:10.1021/jf00127a010

Cited by 37 publications

(6 citation statements)

References 4 publications

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“…Absolute values for a broad range of nutrients in frozen vegetables "as purchased" are available in the USDA Agriculture Handbook 456 (Adams 1975) and in reports by Burger et al (1956) and by the National Food Processors Association (Dudek et al 1982A).…”

Section: Loss Of Nutrients During the Entire Freezing Processmentioning

confidence: 99%

“…Information on the absolute nutritive composition of frozen fruits "as purchased" can be obtained from USDA Agriculture Handbook 8-9 (Gebhardt et al 1982), from a report by the National Food Processors Association (Dudek et al 1982A) and in papers by Burger et al (1956) and Lowenberg and Wilson (1959 a Based on estimated initial concentration of 60 mg vitamin C per 100 g of product.…”

Section: Loss Of Nutrients During the Entire Freezing Processmentioning

confidence: 99%

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Effects of Freeze Preservation on Nutrients

Fennema¹

1988

Nutritional Evaluation of Food Processing

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Section: Loss Of Nutrients During the Entire Freezing Processmentioning

confidence: 99%

Section: Loss Of Nutrients During the Entire Freezing Processmentioning

confidence: 99%

Effects of Freeze Preservation on Nutrients

Fennema¹

1988

Nutritional Evaluation of Food Processing

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“…Pilcher ( 1945), using the foaming-solvent method, without saponification and adsorbing extraneous pigments on Ca2HP04, found 0.01 to 0.12 mg as p-carotene per 100 g. Hinman et al (1947), using foaming solvent plus the A.O.A.C. chromatographic procedure, obtained 0.02-0.22 mg per 100 g, and Burger et al (1956), using essentially the same technique, found 0.003-0.014 mg per 100 g. Recently Joseph et al (1961), with the above method, found 1.3.5-3.20 mg per 100 g total carotenoids, and 0.02-0.17 mg per 100 g carotenes. Mackinney (1961) gives values for total carotenoids ranging from 0.44 to 3.4 mg per 100 g in several species and varieties of oranges.…”

Section: Introductionmentioning

confidence: 99%

A Simplified Method for Determination of Some Aspects of the Carotenoid Distribution in Natural and Carotene‐Fortified Orange Juice

Higby¹

1962

Journal of Food Science

149

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SUMMARY The unique and complex mixtures of earotenoids in oranges present difficulties in analysis and interpretation of results. The situation is at times further complicated by the addition of β‐carotene to orange juice. Existing analytical procedures, in combination, have been adapted to a rapid quantitative method for both total carotenoids and carotenes. The method involves extraction with a foaming solvent mixture, saponification of esterified oxygenated carotenoids, separation of carotenes by column chromatography, and measurement with a spectrophotometer. An increase in carotenes from the normal level of less than 10% of the total carotenoids to approximately 20% is readily detected, reflecting a sensitivity adequate to the interpretive needs in examining commercial products.

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“…The composition and nutritive value of pineapple juice is not only related to the fruit from which it is derived, but also is related to processing conditions, storage, and type of container in which the juice is marketed. An approximate composition of frozen pineapple juice is shown in Table 6 [96]. Pineapple juice is well buffered (range of about pH 3.3 -3.7) and the average free acid content averages about 0.8 %.…”

Section: 2)mentioning

confidence: 99%