Control of vitamin C losses in vegetables prepared at a food service

被引：5

作者：

Rodrigues, C. M. A. ^{[2
]}

Della Lucia, C. M. ^{[1
]}

Azeredo, R. M. C. ^{[1
]}

Cota, A. M. ^{[1
]}

Santana, A. M. C. ^{[1
]}

Pinheiro-Sant'Ana, H. M. ^{[1
]}

机构：

[1] Univ Fed Vicosa, Dept Nutr & Saude, BR-36570000 Vicosa, MG, Brazil

[2] UNESC, BR-29705900 Colatina, ES, Brazil

来源：

FOOD CONTROL | 2010年 / 21卷 / 03期

关键词：

Ascorbic acid; Nutritional quality; HACCP; ASCORBIC-ACID; FRUIT; STORAGE;

D O I：

10.1016/j.foodcont.2009.05.020

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：264 / 271

页数：8

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