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- W2993670072 abstract "1. Losses of vitamins in the spinach due to the dehydration by means of the electronic or steam blanching process were examined. The loss of thiamine was 38% in the former process and 31% in the latter. The loss of riboflavin was 12% in either process. Concerning ascorbic acid, the loss of both R. V. C and T. V. C was 35% in the former process, while that of R. V. C. was 61%, and that of T. V. C. was 54% in the latter. 2. The concentration of ascobic acid in the spinach during the storage of the dehydrated products was determined. The loss of R. V. C at the 3rd and 6th months after the dehydration in the electronic process was 39% and 87%, respectively, and that of T. V. C was 35%, and 66%, respectively. In the steam blanching process the loss of R. V. C was 28%, and 49%, and the loss of T. V. C was 39%, and 39%, respectively." @default.
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- W2993670072 date "1950-01-01" @default.
- W2993670072 modified "2023-10-14" @default.
- W2993670072 title "Losses of Vitamins in the Spinach as the Result of Electronic Dehydration" @default.
- W2993670072 doi "https://doi.org/10.1271/nogeikagaku1924.24.428" @default.
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