Record number :
Title of article :
Control of vitamin C losses in vegetables prepared at a food service
Author/Authors :
C.M.A. Rodrigues، نويسنده , , C.M. Della Lucia، نويسنده , , R.M.C. Azeredo، نويسنده , , A.M. Cota، نويسنده , , A.M.C. Santana، نويسنده , , H.M. Pinheiro-Sant’Ana، نويسنده ,
Issue Information :
ماهنامه با شماره پیاپی سال 2010
Pages :
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Abstract :
This study aimed to elaborate a set of measures to control vitamin C losses in vegetables prepared at a food service (FS). Vegetables were randomly selected for vitamin C analysis by high performance liquid chromatography (HPLC) after delivery of raw material and during distribution for consumption of the food prepared. Some principles underlying the Hazards Analysis and Critical Control Points (HACCP) were applied to identify the Nutritional Control Points (NCP) for vitamin C losses. A Nutritional Control Measure (NCM) was adopted for each NCP as well as the monitoring criteria. The vegetables were again collected for vitamin C analysis after adoption of the NCMs. The results indicated reduction of vitamin C losses with NCM adoption.
Keywords :
Ascorbic acid , Nutritional quality , HACCP
Journal title :
Food Control
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Link To Document :