RETENTION OF ASCORBIC ACID IN MARMALADE DURING PREPARATION AND STORAGE<sup>1</sup>

Lincoln, R. C.; Cay, C. M. Mc

doi:10.1111/j.1365-2621.1945.tb16179.x

Cited by 3 publications

(2 citation statements)

References 9 publications

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“…These results agree substantially with those of Lincoln and McCay (1945) who prepared a marmalade with an average initial vitamin C content of 28.6 mg. per 100 grams. Their product was studied for reductone development in storage by the formaldehyde method of Mapson (1943).…”

Section: Fiq 1 Vitamin C Levels By Indophenol-xylene Extraction Wisupporting

confidence: 91%

Reductone Interference in Estimation of Vitamin C

Miller¹

1947

Journal of Food Science

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Section: Fiq 1 Vitamin C Levels By Indophenol-xylene Extraction Wisupporting

confidence: 91%

Reductone Interference in Estimation of Vitamin C

Miller¹

1947

Journal of Food Science

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“…Vitamin C retention in marmalade (Lincoln and McCay 1945) and thiamine retention in peanut butter (Cecil et al 1963) are shown in Table 12. It may be seen that from the standpoint of thiamine retention a t least, cold storage is not required for peanut butter unless it is to Cecil and Woodroof (1963).…”

Section: Concentrated Foodsmentioning

confidence: 99%

Effect of Storage on Nutritive Value of Food

Kramer¹

2019

Handbook of Nutritive Value of Processed Food

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EFFECT OF STORAGE ON NUTRITIVE VALUE OF FOOD¹

Kramer

1977

Journal of Food Quality

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With few exceptions, nutrient levels and/or their bioavailability are reduced in foods following harvest, slaughter, or collection. Rate of these losses is usually attenuated by reducing temperature of storage. Initial heat processing to the point of enzyme inactivation, or to the point of microbial sterilization, “stabilizes” the food so that it does not “spoil” but at the same time causes a greater initial reduction in certain nutrients, and a more gradual reduction with extended storage. Initial heat processing and mechanical treatments may also release nutrients so that they become more available, but once released, they are also subject to losses unless stored at low temperatures. Ascorbic acid is undoubtedly the most sensitive to loss and changes to a less active form as the result of time and temperature in storage. In many instances changes in ascorbic acid reflect general changes in quality. Thiamine is the other vitamin which is frequently affected adversely by time and temperature of storage. The A vitamins appear to be lost readily in leafy vegetables, but relatively unchanged in other foods. There is little effect on mineral content of foods, but bioavailability, particularly of iron may be influenced during prolonged storage. Substantial losses in carbohydrates may be encountered as a result of respiratory activity in extended storage at relatively high temperatures. Protein content is rarely affected, but protein availability is readily reduced even in low moisture foods unless they are protected from oxygen and stored at low temperatures. These anticipated changes in nutritive value are of particular significance in nutrient labeling, and must be taken into account when preparing nutrient labels.

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RETENTION OF ASCORBIC ACID IN MARMALADE DURING PREPARATION AND STORAGE¹

Cited by 3 publications

References 9 publications

Reductone Interference in Estimation of Vitamin C

Reductone Interference in Estimation of Vitamin C

Effect of Storage on Nutritive Value of Food

EFFECT OF STORAGE ON NUTRITIVE VALUE OF FOOD¹

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RETENTION OF ASCORBIC ACID IN MARMALADE DURING PREPARATION AND STORAGE1

Cited by 3 publications

References 9 publications

Reductone Interference in Estimation of Vitamin C

Reductone Interference in Estimation of Vitamin C

Effect of Storage on Nutritive Value of Food

EFFECT OF STORAGE ON NUTRITIVE VALUE OF FOOD1

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Product

Resources

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RETENTION OF ASCORBIC ACID IN MARMALADE DURING PREPARATION AND STORAGE¹

EFFECT OF STORAGE ON NUTRITIVE VALUE OF FOOD¹