Thiamine Content of Vegetables

Abstract

SuAoeqd on the effect of oaAiond dtepd in the pAepaAation and canninq of deoeoal oeqetalded deoeal that ¿danchinq and peoceddinq ode of qAeatedt conceAn in the pAededoation of thiamine. *7he detention of thiamine duAinq the commeAcial ¿Ianch-

Science in the canning and allied industries.

“…Since that date many other processors and suppliers have included this type of research with their other technical activities. These laboratories have contributed materially to knowledge of vitamin content and nutritive composition of canned foods, the specific influence of canning operations on vitamins in foods and the effects of new processing techniques on nutrients in raw canning stocks (14,12,17).…”

Planning Nutrition Studies

“…This fact suggests that selection of only one can to represent the final processed product or failure to specify the number of cans sampled, as was done in certain studies in the past (4,11), is a highly questionable procedure. To even out these can-tocan variations, more than one can should be included in the final product sampling, and the investigator should report the number of cans so included.…”

“…Furry, Robinson, and Humfeld {10) find preservative value in various commercial preparations, including copper, mercury, and phenolic materials; they propose also the use of a cadmium treatment. Bertolet (4) discusses a large number of fabric preservatives, including several of recent development.…”