| Food & Ingredients | | | Educ. Serv. | | | Glossary | | | References | | | Images | FAQ |
|---|
Return to Fruits, Herbs, Spices, Vegetable Index
| REFERENCES | to Top |
Burrell, R. C.; Ebright, V. R. 1940. The Vitamin C Content Of Fruits And Vegetables. Journal Of Chemical Education 17:181
| Apple, Asparagus, Avocado, Banana, Snap Bean, Bean, Broccoli, Brussels Sprouts, Cabbage, Carrot, Cauliflower, Celery, Chinese Cabbage, Chive, Cherry, Cress, Cucumber, Currant |
Charles, V. R.; Van Duyne, F. O. 1958. Effect Of Holding And Reheating On The Ascorbic Acid Content Of Cooked Vegetables. Journal of Home Economics 50:159
| Asparagus Cooking, Asparagus Ascorbic Acid, Asparagus Moisture, Brussels Sprouts, Brussels Sprouts Reheating, Brussels Sprouts Ascorbic Acid, Brussels Sprouts Moisture, Cabbage, Cabbage Reheating, Cabbage Ascorbic Acid, Cauliflower, Cauliflower Reheating, Cauliflower Ascorbic Acid, Cauliflower Moisture, Pea, Pea Reheating, Pea Ascorbic Acid, Pea Moisture, Spinach, Spinach Reheating, Spinach Ascorbic Acid, Spinach Moisture, Snap Bean, Snap Bean Reheating, Snap Bean Ascorbic Acid, Snap Bean Moisture |
Charles, V. R.; Van Duyne, F. O. 1954. Palatability And Retention Of Ascorbic Acid Of Vegetables Cooked In A Tightly Covered Saucepan And In A 'Waterless' Cooker. Journal of Home Economics 46:659
| Asparagus, Vegetables Waterless Cooking, Asparagus Cooking, Asparagus Ascorbic Acid, Asparagus Moisture, Broccoli Waterless Cooking, Broccoli Cooking, Broccoli Ascorbic Acid, Broccoli Moisture, Brussels Sprouts Waterless Cooking, Brussels Sprouts Cooking, Brussels Sprouts Ascorbic Acid, Brussels Sprouts Moisture, Cabbage Waterless Cooking, Cabbage Cooking, Cabbage Ascorbic Acid, Cabbage Moisture, Cauliflower Waterless Cooking, Cauliflower Cooking, Pea Waterless Cooking, Cauliflower Ascorbic Acid, Pea Cooking, Pea Ascorbic Acid, Pea Moisture, Snap Bean Waterless Cooking, Snap Bean Cooking, Snap Bean Ascorbic Acid, Snap Bean Moisture |
Gordon, J.; Noble, I. 1959. Effects Of Blanching, Freezing, Freezing-Storage, And Cooking On Ascorbic Acid Retention In Vegetables. Journal Of Home Economics 51:867
| Frozen Asparagus, Frozen Broccoli, Frozen Brussels Sprouts, Frozen Cauliflower, Frozen Green Bean, Asparagus Cooking, Broccoli Cooking, Brussels Sprouts Cooking, Cauliflower Cooking, Green Bean Cooking, Frozen Asparagus, Asparagus Blanching, Asparagus Ascorbic Acid, Broccoli Freezing Storage, Broccoli Blanching, Broccoli Ascorbic Acid, Brussels Sprouts Freezing Storage, Brussel Sprout Blanching, Brussels Sprouts Ascorbic Acid, Cauliflower Ascorbic Acid, Cauliflower Blanching, Cauliflower Freezing Storage, Green Bean Freezing Storage, Green Bean Blanching, Green Bean Ascorbic Acid |
Lento, H. G.; Daugherty, C. E.; Denton, A. E. 1963. Ascorbic Acid Measurement. Polarographic Determination Of Total Ascorbic Acid In Foods.
Journal Of Agricultural And Food Chemistry 11:22
| Polarography, Brussels Sprouts, Ascorbic Acid, Cabbage, Celery, Lemon Juice, Onion, Orange Juice, Parsley, Spinach, Tomato, Watercress, Asparagus, Grape Fruit Juice, Lima Bean, Mixed Vegetable Juice, Pea, Sauerkraut, Tomato Juice, Tomato Puree, Canning, Canned Food |
Lindquist, F. E.; Dietrich, W. C.; Masure, M. P.; Boggs, M. M. 1951. Effect Of Enzyme Inactivation On Quality Retention In Frozen Brussel
Sprouts. Food Technology 5:198
| Frozen Brussels Sprouts, Enzyme Inactivation, Brussel Sprout |
Mcintosh, J. A.; Tressler, D. K. 1940. The Effect Of Different Cooking Methods On The Vitamin C Content Of Quick-Frozen Vegetables. Journal Of Home Economics 32:692
| Quick-Frozen Brussels Sprouts, Quick-Frozen Cauliflower, Quick-Frozen Lima Bean, Quick-Frozen Pea, Quick-Frozen Spinach, Brussels Sprouts, Pressure Cooking, Brussels Sprouts Broiling, Brussel Sprout Steaming, Brussels Sprouts Ascorbic Acid, Cauliflower, Pressure Cooking, Cauliflower Broiling, Cauliflower Steaming, Cauliflower Ascorbic Acid, Lima Bean Pressure Cooking, Lima Bean Broiling, Lima Bean Steaming, Lima Bean Ascorbic Acid, Pea Pressure Cooking, Pea Broiling, Pea Steaming, Pea Ascorbic Acid, Spinach Pressure Cooking, Spinach Broiling, Spinach Ascorbic Acid |
Mcintosh, J. A.; Tressler, D. K.; Fenton, F. 1942. Ascorbic Acid Content Of Five Quick-Frozen Vegetables As Affected By Composition Of Cooking Utensil And
Volume Of Cooking Water. Journal Of Home Economics 34:314
| Cooking Utensil, Aluminum Utensil, Enamel Utensil, Pyrex Utensil, Stainless Steel Utensil, Frozen Spinach, Spinach Ascorbic Acid, Quick-Frozen Pea, Quick-Frozen Cauliflower, Quick-Frozen Lima Bean, Lima Bean Ascorbic Acid, Cauliflower Ascorbic Acid, Pea Ascorbic Acid, Brussel Sprout Ascorbic Acid, Frozen Brussels Sprouts, Frozen Cauliflower, Frozen Lima Bean, Frozen Pea |
Noble, I.; Halliday, E. G. 1937. The Calcium And Phosphorus Content Of Vegetables. Journal Of Home Economics 29:637
| Asparagus Cooking, Asparagus Calcium, Asparagus Phosphorus, String Bean Cooking, String Bean Calcium, String Bean Phosphorus, Beet Cooking, Beet Calcium, Beet Phosphorus, Broccoli Cooking, Broccoli Calcium, Broccoli Phosphorus, Brussels Sprouts Cooking, Brussels Sprouts Calcium, Brussels Sprouts Phosphorus, Cabbage Cooking, Cabbage Calcium, Cabbage Phosphorus, Carrot Cooking, Carrot Calcium, Carrot Phosphorus, Cauliflower Cooking, Cauliflower Calcium, Cauliflower Phosphorus, Onion Cooking, Onion Calcium, Onion Phosphorus, Onion Calcium, Onion Phosphorus, Parsnip Cooking, Parsnip Calcium, Parsnip Phosphorus, Pea Cooking, Pea Calcium, Pea Phosphorus, Rutabaga Cooking, Rutabaga Calcium, Rutabaga Phosphorus, Spinach Cooking, Spinach Calcium, Spinach Phosphorus, Turnip Cooking, Turnip Calcium, Turnip Phosphorus |
Siciliano, J.; Krulick, S.; Heisler, E. G.; Schwartz, J. H.; White Jr., J. W. 1975.
Nitrate And Nitrite Content Of Some Fresh And Processed Market Vegetables.
Journal Of Agricultural And Food Chemistry 23(3):461
| Cabbage Ph, Cabbage Nitrate, Cabbage Nitrite, Celery Ph, Celery Nitrate, Celery Nitrite, Cucumber Ph, Cucumber Nitrate, Cucumber Nitrite, Eggplant Ph, Eggplant Nitrate, Eggplant Nitrite, Endive Ph, Endive Nitrate, Endive Nitrite, Lettuce Ph, Lettuce Nitrate, Lettuce Nitrite, Lettuce Ph, Lettuce Nitrate, Lettuce Nitrite, Mushroom Ph, Mushroom Nitrate, Mushroom Nitrite, Green Pepper Ph, Green Pepper Nitrate, Green Pepper Nitrite, Radish Ph, Radish Nitrate, Radish Nitrite, Acorn Squash Ph, Acorn Squash Nitrate, Acorn Squash Nitrite, Butternut Squash Ph, Butternut Squash Nitrate, Butternut Squash Nitrite, Zucchini Squash Ph, Zucchini Squash Nitrate, Zucchini Squash Nitrite, Mixed Salad Ph, Mixed Salad Nitrate, Mixed Salad Nitrite, Processed Vegetable Ph, Processed Vegetable Nitrate, Processed Vegetable Nitrite, Beet Ph, Beet Nitrate, Beet Nitrite, Carrot Ph, Carrot Nitrate, Carrot Nitrite, Spinach Ph, Spinach Nitrate, Spinach Nitrite, Artichoke Ph, Artichoke Nitrate, Artichoke, Nitrite, Asparagus Ph, Asparagus Nitrite, Asparagus Nitrate, Green Bean Ph, Green Bean Nitrite, Green Bean Nitrate, Lima Bean Ph, Lima Bean Nitrate, Lima Bean Nitrite, Broccoli Ph, Broccoli Nitrite, Broccoli Nitrate, Brussel Sprout Ph, Brussel Sprout Nitrite, Brussel Sprout Nitrate, Cauliflower Ph, Cauliflower, Nitrite, Cauliflower Nitrate, Collard Green Ph, Collard Green Nitrite, Collard Green Nitrate, Corn Ph, Corn Nitrite, Corn Nitrate, Kale Ph, Kale Nitrite, Kale Nitrate, Mustard Green Ph, Mustard Green Nitrite, Mustard Green Nitrate, Okra Ph, Okra Nitrite, Okra Nitrate, Onion Ph, Onion Nitrite, Onion Nitrate, Chinese Pea Pod Ph, Chinese Pea Pod Nitrite, Chinese Pea Pod Nitrate, Blackeye Pea Ph, Blackeye Pea Nitrite, Blackeye Pea Nitrate, Green Pea Ph, Green Pea Nitrate, Green Pea Nitrite, Potato Ph, Potato Nitrite, Potato Nitrate, Hash Brown Potato Ph, Hash Brown Potato Nitrite, Hash Brown Potato Nitrate, Turnip Green Ph, Turnip Green Nitrite, Turnip Green Nitrate, Sauerkraut Ph, Sauerkraut Nitrite, Sauerkraut Nitrate |
Van Riter, I. G. 1956. Acceptance Of Twenty-Six Vegetables.
Journal Of Home Economics 48:771.
| Asparagus, Beet, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Celery, Corn-On-The-Cob, Cucumber, Eggplant, Green Bean, Lettuce, Lima Bean, Pea, Potato, Cabbage, Turnip, Spinach, Squash, Squash, Sweet Potato, Swiss Chard, Tomato, Endive, Romaine, Wax Bean |
Vorbeck, M. L.; Albury, M. N.; Mattick, L. R.; Lee, F. A.;
Pederson, C. S. 1963. Lipid Alterations During The Fermentation Of Vegetables By The Lactic Acid Bacteria. Journal Of Food Science 28:495
| Acid, Ph, Plate Count, Aerobic Bacteria, Leuconostoc Mesenteroides, Lactobacillus Brevis, Lactobacillus Plantarum, Pediococcus Cerevisiae, Yeast, Bacteria Flora, Sauerkraut, Fermentation, Cabbage, Fermentation, Sprout, Fermentation, Brussels Sprouts, Acid, Fatty Acid |
Watt, B. K.; Attaya, M. B. 1945. Vitamin Retention In Quantity Cooking Of Vegetables. Journal Of Home Economics 37:340
| Sweet Potato Cooking, Sweet Potato Ascorbic Acid, Potato Cooking, Potato Ascorbic Acid, Carrot Cooking, Carrot Ascorbic Acid, Squash Cooking, Squash Ascorbic Acid, Tomato Cooking, Tomato Ascorbic Acid, Dark Leaf Green Ascorbic Acid, Kale Ascorbic Acid, Spinach Ascorbic Acid, Swiss Chard Ascorbic Acid, Turnip Green Ascorbic Acid, Green Vegetable Ascorbic Acid, Asparagus Ascorbic Acid, Cabbage Ascorbic Acid, Brussels Sprouts Ascorbic Acid, Broccoli Ascorbic Acid, Lima Bean Ascorbic Acid, Snap Bean Ascorbic Acid, Cauliflower Ascorbic Acid, Corn Ascorbic Acid, Parsnip Ascorbic Acid, Sauerkraut Ascorbic Acid, Turnip Ascorbic Acid, Rutabaga Ascorbic Acid, Pea Ascorbic Acid, Blackeye Pea Ascorbic Acid |
Updated: Wednesday, June 20, 2007.
OSU Disclaimer.