The Nutritive Value of Canned Foods

Clifcorn, L. E.

doi:10.1093/jn/28.2.101

Cited by 13 publications

(2 citation statements)

References 9 publications

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“…Ribpflavin retention is not UMEROUS investigators have reported on the nutritive value of canned foods, but relatively little information is available regarding the previous history of the canned products described. It is reasonable to conclude (1,2,6,11,15) that many conditions are operating which affect the nutritive value of the finished product; among them are such factors as variety, growing conditions, stage of maturity at time of harvest, methods of handling between harvesting and canning, and methods of blanching and processing.…”

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confidence: 99%

Nutritive Value of Canned Foods

Guerrant¹,

Vavich²,

Duthcer³

1945

Ind. Eng. Chem.

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Calculations indicate that the high reflux ratio and the large number of plates which are required make the operation impractical. Mixtures which are richer in acetylmethylcarbinol than is the azeotrope can be fractionally distilled to carbinol and azeotrope with comparative ease. The product made by the vapor-phase oxidation of butylene glycol was a mixture of this type in that the carbinol-water ratio was high. ACKNOWLEDGMENTThe authors gratefully acknowledge the assistance of the Analytical and Physical Chemical Division of this laboratory in conducting some of the analyses.

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confidence: 99%

Nutritive Value of Canned Foods

Guerrant¹,

Vavich²,

Duthcer³

1945

Ind. Eng. Chem.

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“…The general method of collecting the samples has been described by Clifcorn (9). The samples were shipped under code to the laboratories of the Wisconsin Alumni Research Foundation, Madison, Wis., where all the assay work was carried out.…”

Section: Collection and Preparation Of Samplesmentioning

confidence: 99%

Nutritive Value of Canned Foods, Vitamin B₆, Folic Acid, Beta-Carotene, Ascorbic Acid, Thiamine, Riboflavin, and Niacin Content and Proximate Composition

Teply¹,

Derse²,

Krieger³

et al. 1953

J. Agric. Food Chem.

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Vitamin assays and proximate analyses were performed on canned food products in order to obtain values not available from the literature or to bring the number of samples studied in the National Canners Association-Can Manufacturers Institute program in line with geographical distribution and volume of production. Of 48 products for which 1 to 10 samples were assayed for vitamin B8 on a basis of total edible contents, pineapple juice, corn, tomatoes, cherries, and meat products were found to contain the highest levels of this vitamin. Of 48 products tested, spinach, asparagus, beans, peas, blackberries, boned chicken, and oysters were highest in folic acid. In general, the /3-carotene, ascorbic acid, thiamine, riboflavin, and niacin results checked values previously reported as did proximate analyses on 62 samples representing 15 products. These results substantiate old data and provide new information on canned food composition. They will be especially useful to nutritionists and dietitians in planning menus and feeding programs.I Iuantitative data on the nutritive ^^^value of canned foods have become available more slowly than similar information on fresh foods. In 1942 the National Canners Association and Can Manufacturers Institute embarked on a nutrition program designed to provide data on amounts of nutrients in canned foods and the effect of preparatory procedures on certain vitamins

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