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Bailey, S. D.; Bazinet, M. L.; Driscoll, J. L.; Mccarthy, A. I. 1961. The Volatile Sulfur Components Of Cabbage. Journal of Food Science 26:163

Cabbage Volatile Sulfur

Balls, A. K. 1943. Control Of Enzymic Action In Foods. Proceedings. Institute Of Food Technologists. St. Louis, June 2, 3, And 4, 1943. The Garrard Press, Champaign, Illinois. P. 165

Turnip Pyrogallol, Grain Pyrogallol, Pyrogallol, Horseradish, Wheat, Cabbage, Barley

Bennett, E. 1944. Ratio Of Soluble Sugars, Pectic Materials, And Hemicelluloses To Nitrogen-Free Extract Of Some Common Vegetables. Food Research 9:462

Vegetable Sugar, Vegetable Pectic Substance, Vegetable Hemicellulose, String Bean, Pectic Substance, Sugar, Hemicellulose, Squash, Spinach, Asparagus, Cabbage, Carrot, Celery, Dandelion, Eggplant, Lettuce, Kale, Pepper, Radish, Turnip

Berry, J. T. 1912. Losses In The Cooking Of Vegetables. Journal of Home Economics 4:405

Vegetable Cooking, Nutrient Retention, Mineral Retention, Vegetable Ash, Vegetable Calcium, Vegetable Magnesium, Vegetable Phosphorus, Vegetable Boiling, Vegetable Nitrogen, Vegetable Carbohydrate, Potato Cooking, Potato Ash, Potato Calcium, Potato Mangesium, Potato Phosphorus, Potato Boiling, Potato Nitrogen, Potato Carbohydrate, Spinach Cooking, Spinach Ash, Spinach Calcium, Spinach Magnesium, Spinach Phosphorus, Spinach Nitrogen, Spinach Carbohydrate, Cabbage Cooking, Cabbage Ash, Cabbage Calcium, Cabbage Mangesium, Cabbage Phosphorus, Cabbage Nitrogen, Cabbage Carbohydrate, Carrot Cooking, Carrot Phosphorus, Carrot Calcium, Carrot Magnesium, Carrot Nitrogen, Carrot Carbohydrate

Branion, H. D.; Roberts, J. S.; Cameron, C. R.; Mccready, A. M. 1948. The Ascorbic Acid Content Of Cabbage. Journal Of The American Dietetic Association 24:101

Cabbage Ascorbic Acid, Cabbage Cooking Loss

Bresnick, E., D.F. Birt, K. Wolterman, M. Wheeler, R.S. Markin. 1990. Reduction in mammary tumorigenesis in the rat by cabbage and cabbage residue. Carcinogenesis 11: 1159-1163.

Brookover, M. E.; Pittman, M. S. 1931. Economy Of Cabbage, Carrots, And Spinach As Affected By Type Of Market, Season, And Method Of Cooking With Special Reference To Calcium And Phosphorus. Journal of Home Economics 23:874

Cabbage Phosphorus, Cabbage Cost, Cabbage Edible Portion, Cabbage Waste, Cabbage Moisture, Cabbage Calcium, Carrot Phosphorus, Carrot Cost, Carrot Edible Portion, Carrot Waste, Carrot Moisture, Carrot Calcium, Spinach Phosphorus, Spinach Cost, Spinach Edible Portion, Spinach Waste, Spinach Moisture, Spinach Calcium

Burrell, R. C.; Brown, H. D.; Ebright, V. R. 1940. Ascorbic Acid Content Of Cabbage As Influenced By Variety, Season, And Soil Fertility. Food Research 5:247

Cabbage Ascorbic Acid

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, Brussel Sprout, Cabbage, Carrot, Cauliflower, Celery, Chinese Cabbage, Chive, Cherry, Cress, Cucumber, Currant

Campbell, J. A. 1960. Protein Quality. Evaluation Of Protein In Foods For Regulatory Purposes. Journal Of Agricultural And Food Chemistry 8:323

Protein Analysis, Protein Efficiency Ratio, Rat Diet, Protein, Chemical Score, Egg Albumen Limiting Amino Acid, Liver Limiting Amino Acid, Heart Limiting Amino Acid, Brain, Wheat Germ, Wheat Limiting Amino Acid, Gelatin Limiting Amino Acid, Cabbage Protein, Cabbage Protein Efficiency Ratio, Cabbage, Wheat Protein, Wheat Protein Efficiency Ratio, Wheat, Oat Protein, Oat Protein Efficiency Ratio, Oat, Soybean Protein, Soybean Protein Efficiency Ratio, Soybean, Egg Protein, Egg Protein Efficiency Ratio, Beef Protein, Beef Protein Efficiency Ratio, Beef, Milk Protein, Milk Protein Efficiency Ratio, Milk, Bread Protein, Bread Protein Efficiency Ratio, Whole Wheat Bread Protein, Bread, Whole Wheat Bread Protein Efficiency Ratio, Whole Wheat Bread Protein, Cereal Protein, Cereal Protein Efficiency Ratio

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, Brussel Sprout, Brussel Sprout Reheating, Brussel Sprout Ascorbic Acid, Brussel Sprout 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, Brussel Sprout Waterless Cooking, Brussel Sprout Cooking, Brussel Sprout Ascorbic Acid, Brussel Sprout 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

Clayton, M. M. ; Goos, C. 1947. Effect Of French Dressings, Vinegars, And Acetic Acid On Rate Of Loss Of Vitamin C In Raw Cabbage. Food Research 12:24

French Dressing, Vinegar Acetic Acid, Cabbage Ascorbic Acid, Ascorbic Acid Retention

Crafts, A. S. 1944. Cellular Changes In Certain Fruits And Vegetables During Blanching And Dehydration. Food Research 9:442

Fruit Blanching, Vegetable Blanching, Fruit Histology, Vegetable Histology, Steam Blanching, Drying, Dried Apricot, Dried Peach, Dried Pear, Cabbage Histology, Carrot Histology, Sweet Potato Histology

Culp, F. B.; Copenhaver, J. E. 1935. The Loss Of Iron, Copper, And Manganese From Vegetables Cooked By Different Methods. Journal Of Home Economics 27:308

Spinach, Iron, Copper, Manganese, Boiling, Vegetable, Cooking, Pressure Cooking, Cabbage, Mustard, Turnip, Vegetable

Dateo, G. P.; Clapp, R. C.; Mackay, D. A. M.; Hewitt, E. J.; Hasselstrom, T. 1957. Identification Of The Volatile Sulfur Components Of Cooked Cabbage And The Nature Of The Precursors In The Fresh Vegetable. Food Research 22:440

Cabbage Volatile Sulfur, Cabbage Odor Precursor

Dickerman, J. M.; Liberman, S. 1952. Studies On The Chemical Nature Of An Antibiotic Present In Water Extracts Of Cabbage. Food Research 17:438

Antibiotic, Cabbage

Edwards, C. H.; Carter, L. P.; Outland, C. E. 1955. Amino Acids In Foods. Cystine, Tyrosine, And Essential Amino Acid Contents Of Selected Foods. Journal Of Agricultural And Food Chemistry 3:952

Brown Rice Amino Acid, Corn Grits Amino Acid, Corn Meal Amino Acid, Peanut Amino Acid, Pecan Amino Acid, Yam Amino Acid, Pork Amino Acid, Egg, Egg Yolk Amino Acid, Cabbage Amino Acid, Mustard Green Amino Acid, Turnip Green Amino Acid, Pork Kidney Amino Acid, Pork Heart Amino Acid, Yam Amino Acid, Okra Amino Acid, Collard Green Amino Acid, Egg White Amino Acid, Pork Chitterling Amino Acid

Eheart, M. S.; Sholes, M. L. 1948. Effect Of Old-Fashioned And Modern Methods Of Cooking On The Retention Of Nutrients In Vegetables. I. Cabbage: Influence Of Method Of Reporting Data On Results. Food Research 13:106

Cabbage Cooking

Eheart, M. S.; Sholes, M. L. 1946. Effects Of Method Of Blanching And Temperature Of Storage On Nutritive Value Of Dehydrated Cabbage. Food Research 11:298

Peanut Ration, Corn Ration, Ham

Fenton, F.; Gleim, E.; Arnason, A.; Thompson, J. F.; Albury, M.; Phillips, M. 1946. Retention Of Vitamins And Palatability In Large-Scale Food Service Of Sulfited, Dehydrated Cabbage. Food Research 11:475

Dried Cabbage, Cabbage Vitamin, Cabbage Quality

Fenton, F.; Glenn, E.; Albury, M.; Mccartney, J. R.; Visnyei, K. 1946. Retention Of Vitamins And Palatability In Large-Scale Food Service Of Unsulfited, Dehydrated Cabbage. Food Research 11:468

Dried Cabbage, Cabbage Vitamin, Cabbage Quality

George, D. A.; Walker, K. C.; Murphy, R. T.; Giang, P. A. 1966. Colorimetric Determination Of Dimethoate Residues In Plants And Milk. Journal Of Agricultural And Food Chemistry 14:371

Dimethoate, Milk, Plant, Lima Bean, Green Bean, Cabbage, Range Formage, Turnip Green, Tomato

Gordon, J.; Noble, I. 1959. Suitability Of 2,4-Dinitrophenylhydrazine Methods For Determining Dehydro-And Total Ascorbic Acid In Raw And Cooked Vegetables. I. Dehydroascorbic Acid. Food Research 24:1

Cabbage, Vegetable, Asparagus, Cooking, Dinitrophenylhydrazine Method, Dehydroascorbic Acid, Ascorbic Acid, Methodology

Gould, S.; Tressler, D. K.; King, C. G. 1936. Vitamin-C Content Of Vegetables. V. Cabbage. Food Research 1:427

Cabbage Ascorbic Acid, Cabbage Production, Cabbage Cooking, Cabbage Maturity

Halliday, E. G.; Noble, I. T. 1936. Recent Research In Foods. Journal Of Home Economics 28:15

Research, Pectin Jelly, Fruit, Jelly, Fruit, Viscosity, Apple Juice, Crab Apple, Jelly, Guava Juice, Plum Juice, Quince Juice, Blackberry Juice, Raspberry Juice, Grape Juice, Wild Grape Juice, Currant Juice, Gooseberry Juice, Marmalade, Spinach, Ascorbic Acid, Asparagus, Ascorbic Acid, Cauliflower Ascorbic Acid, Cabbage Ascorbic Acid, Potato, Ascorbic Acid, Turnip, Vegetable, Ascorbic Acid, Carrot, Vegetable, Ascorbic Acid, Asparagus, Ascorbic Acid, String Bean, Vegetable, Ascorbic Acid, Onion, Vegetable, Ascorbic Acid, Onion, Ascorbic Acid, Dried Food, Apricot

Hamilton, J. W.; Beath, O. A. 1964. Selenium In Vegetables. Amount And Chemical Form Of Selenium In Vegetable Plants. Journal Of Agricultural And Food Chemistry 12:371

Green Bean, Vegetable, Selenium, Stringless Bean, Selenium, Beet, Selenium, Broccoli, Vegetable, Selenium, Cabbage, Vegetable, Selenium, Carrot, Cucumber, Vegetable, Selenium, Eggplant, Okra, Onion, Vegetable, Selenium, Parsnip, Pea, Selenium, Potato, Vegetable, Radish, Selenium, Rutabaga, Tomato, Selenium

Hatt, H. H.; Szumer, A. Z. 1953. The Seed Fat Of The Kerguelen Cabbage (Pringlea Antiscorbutica). Journal Of The Science Of Food And Agriculture 4:273

Seed, Fat, Cabbage, Seed, Cabbage

Hsu, d.L. and M. Jacobson. 1974. Macrostructure and nomenclature of plant and animal food. Home economics Research Journal 3: 24.

plant, animal, salmon, chicken, bean, sprouted bean, cabbage, potato, pineapple, apple

Iglesias, H.A., J. Chirife, J.L. Lombardi. 1975. An equation for correlating equilibrium moisture content in foods. Journal of Food Technology 10: 289.

equilibrium moisture, apple, bean, beef, cabbage, carrot, cellulose, cod, corn, champignon, chicken, whole egg, egg, albumin, fish protein concentrate, gelatin, green pea, pea, maltose, orgeat, potato, pork, rice, salmin, salmon, serum‹j ‹ albumin, horse, sorghum, soybean, spinach, sucrose, sugar beet, root, walnut, nut kernels shelled, wheat, wheat flour, halsey's equation, water activity, moisture, water sorption isotherm

Ireson, M. G.; Eheart, M. S. 1944. Ascorbic Acid Losses In Cooked Vegetables: Cooked Uncovered In A Large Amount Of Water And Covered In A Small Amount Of Water. Journal Of Home Economics 36:160

Snap Bean Cooking, Snap Bean Cooking Time, Snap Bean Ascorbic Acid, Cabbage Cooking, Cabbage Cooking Time, Cabbage Ascorbic Acid, Potato Cooking, Potato Cooking Time, Potato Ascorbic Acid, Vegetable Cooking, Vegetable Cooking Time, Vegetable Ascorbic Acid

Jordan, R. 1935. A Study Of The Effect Of The Addition Of Sodium Chloride To The Cooking Water Upon The Loss Of Calcium Of Vegetables Journal Of Home Economics 27:376

Asparagus Calcium, Asparagus Cooking, Green Bean Calcium, Green Bean Cooking, Cabbage Calcium, Cabbage Cooking, Carrot Calcium, Carrot Cooking, Pea Calcium, Pea Cooking, Potato Calcium, Potato Cooking, Turnip Calcium, Turnip Cooking

Kelley, E. G.; Zacharius, R. M.; Krulick, S.; Greenspun, R. B. 1960. Nitrogen Compounds Of Cabbage. I. The Relation Of The Non-Protein To The Total Nitrogen With Special Reference To The Essential Amino Acids. Food Research 25:399

Cabbage, Vegetable, Nitrogen, Cabbage, Vegetable, Amino Acid

Lampitt, L. H.; Ginsburg, L.; Baker, L. C. 1950. The Vitamin C Content Of English And South African Cabbages. Journal Of The Science Of Food And Agriculture 1:12

Cabbage, Cabbage, Cabbage 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, Brussel Sprout, 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

Leverton, R. M.; Coggs, M. C. 1951. Food Choices Of Nebraska Children. Journal Of Home Economics 43:176

Preference, Food Selection, Dietary Survey, Apple, Cantaloupe, Orange, Prune, Raisin, Green Bean, Cabbage, Carrot, Green Pepper, Buttermilk, Cheese, Cottage Cheese, Cereal, Yellow Corn Meal, Leaf Lettuce, Onion, Parsnip, Green Pea, Potato, Sweet Potato, Rutabaga, Squash, Greens, Whole Wheat Bread, Oatmeal, Egg, Canned Fish, Oleomargarine, Spinach, Tomato, Turnip, Brain, Heart, Tongue, Liver, Liver Sausage, Milk, Navy Bean, Soybean, Dried Pea

Lopez, H.; Navia, J. M.; Clement, D.; Harris, R. S. 1963. Nutrient Composition Of Cuban Foods. Iii. Foods Of Vegetable Origin. Journal Of Food Science 28:600

Cuban , Asiatic Lotus, Garlic, Turnip, Akee, Pear, Maya, Allspice, Amaranth, Fruiting Spike, , Cauliflower, Justicia, Manioc Shoots, Mint, Purslane, Cabbage, Squash, Sweet Potato, Tea Weed, Adzuki Bean, Cashew Nut, Corojo, Macadamia Nut, Pea, Royal Palm Fruit, Squash Seed, , Cherry, Bignay, Governor's Palm, Litchi, Potato, Corn, Carrot, Garlic, Malanga, Pepper, Plantain, Tomato, Chard, Leek, Lettuce, Parsley, Watercress, Moisture, Fiber, Nitrogen, Ash, Calcium, Phosphorus, Iron, Carotene, Thiamin, Riboflavin, Niacin, Ascorbic Acid, Tryptophan, Methionine, Lysine, Legume, Oilseed, Coconut, Guava, Sweet Lime, Peanut, Cowpea, Grapefruit, Myrobalan, Papaya

Mackay, D. A. M.; Hewitt, E. J. 1959. Application Of Flavor Enzymes To Processed Foods. Ii. Comparison Of The Effect Of Flavor Enzymes Form Mustard And Cabbage Upon Dehydrated Cabbage. Food Research 24:253

Dried Cabbage Flavor, Cabbage Flavor, Cabbage Enzyme

Macleod, A. J.; Macleod, G. 1970. Effects Of Variations In Cooking Methods On The Flavor Volatiles Of Cabbage. Journal Of Food Science 35:744

Cabbage Flavor, Cabbage Cooking Method, Cabbage Volatile

Macleod, A. J.; Macleod, G. 1970. The Flavor Volatiles Of Dehydrated Cabbage. Journal Of Food Science 35:739

Dried Cabbage, Cabbage Flavor, Cabbage Volatile

Mallette, M. F.; Dawson, C. R.; Nelson, W. L.; Gortner, W. A. 1946. Commercially Dehydrated Vegetables. Oxidative Enzymes, Vitamin Content, Ankd Other Factors. Industrial And Engineering Chemistry. Industrial Edition 38:437

Dried Cabbage, Dried Potato, Dried Sweet Potato, Cabbage, Moisture, Iron, Riboflavin, Thiamin, Niacin, Ascorbic Acid, Peroxidase, Catalase, Ascorbic Acid Oxidase, Catacholase, Cresolase, Lacase, Color, Odor, Potato, Sweet Potato

Marston, E. V.; Davis, E. A.; Gordon, J. 1974. Mineral Retention In Vegetables As Affected By Phosphates In Cooking Water. Home Economics Research Journal 2:147

Cabbage Phosphorus Retention, Cabbage Calcium Retention, Cabbage Magnesium Retention, Carrot Phosphorus Retention, Carrot Calcium Retention, Broccoli Magnesium Retention

Mcconnel, A. A.; Eastwood, M. A. 1974. A Comparison Of Methods Of Measuring ''Fibre'' In Vegetable Material. Journal Of The Science Of Food And Agriculture 25:1451

Fiber, Vegetable Fiber, Apple, Sugar, Cellulose, Lignin, Cabbage, Wheat Bran, Hemicellulose, Celery, Morrison Method, Southgate Method, Edwards Method, Van Soest Method

Mizrahi, S., M. karel. 1977. Accelerated stability tests of moisture-sensitive products in permeable packages at high rates of moisture gain and elevated temperatures. Journal of food Science 42: 1575.

dried cabbage, nonenzymatic browning, ascorbic acid, tomato powder, storage

Noble, I. 1951. Color And Ascorbic Acid Variations In Cabbage Cooked By Various Methods. Food Research 16:71

Cooking Method, Cabbage Ascorbic Acid, Cabbage Color

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, Brussel Sprout Cooking, Brussel Sprout Calcium, Brussel Sprout 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

Noble, I.; Waddle, E. 1945. Effects Of Different Methods Of Cooking On The Ascorbic Acid Content Of Cabbage. Food Research 10:246

Cabbage Ascorbic Acid, Cabbage Cooking Method

Noble, I.; Worthington, J. 1948. Ascorbic Acid Retention In Cooked Vegetables Journal Of Home Economics 40:129

Cabbage Cooking, Cabbage Ascorbic Acid, Rutabaga Cooking, Rutabaga Ascorbic Acid, Green Bean Cooking, Green Bean Ascorbic Acid

Pattee, H. E.; Salunkhe, D. K.; Sathe, S. K.; Reddy, N. R. 1982. Legume Lipids. Crc Critical Reviews In Food Science And Nutrition 17(2):97

Storage Body, Legume, Lipid, Peanut, Soybean, Cotyledon, Essential Fatty Acid, Linoleic Acid, Linolenic Acid, Bean, Winged Bean, Cowpea, Chickpea, Blackeye Pea, Lentil, Lima Bean, Bean, Legume, Pea, Amino Acid, Kidney Bean, Carbohydrate, Peroxidase, Vitamin, Flavor, Protein Concentrate, Soybean Flour, Protein Isolate, Hydrolytic Rancidity, Rancidity, Sensory Evaluation, Orange, Pea, Zucchini Squash, Turnip, Squash, Pear, Banana, Tomato, Celery, Rhubarb, Apple, Cucumber, Onion, Green Bean, Carrot, Cabbage, Corn, Rutabega , Lipid Oxidation, Radish, Pepper, Asparagus, Potato, Sweet Potato, Alfalfa Seed, Flaxseed, Oat Seed, Barley Seed, Pea Seed, Corn Germ, Lipoxygenase

Pitman, A. L.; Rabak, W.; Yee, H.1943. Packaging Requirements For Dehydrated Vegetables. Food Industries 15(1):52

Packaging, Dried Vegetable, Coefficient Of Water Vapor Permeability, Army Specification, Dried Cabbage, Dried Potato, Dried Carrot, Dried Beet, Dried Yam, Dried Onion, Bulk Density

Quin, V. P.; Scoular, F. I.; Johnson, M. J. 1946. Ascorbic Acid Content Of Cabbage Salads. Food Research 11:163

Cabbage Salad Ascorbic Acid

Ranganna, S.; Setty, L. 1968. Nonenzymatic Discoloration In Dried Cabbage. Ascorbic Acid-Amino Acid Interactions. Journal Of Agricultural And Food Chemistry 16:529

Dried Cabbage, Color, Nonenzymatic Browning, Ascorbic Acid-Amino Acid

Ranganna, S.; Setty, L. 1974. Nonenzymatic Discoloration In Dried Cabbage. Iii. Decomposition Products Of Ascorbic Acid And Glycine. Journal Of Agricultural And Food Chemistry 22:1139

Dried Cabbage, Cabbage, Ascorbic Acid, Cabbage, Glycine, Cabbage, Acetaldehyde, Cabbage, Color, Cabbage, Dehydroascorbic Acid

Richardson, L. R.; Wilkes, S.; Ritchey, S. J. 1961. Comparative Vitamin B6 Activity Of Frozen, Irradiated And Heat Processed Foods. Journal Of Nutrition 73:363

Irradiation, Frozen Beef, Liver, Frozen Chicken, Frozen Cabbage, Frozen Green Bean, Frozen Lima Bean, Frozen Sweet Potato, Vitamin B6, Canned Beef, Canned Lima Bean, Canned Sweet Potato, Rat, Cabbage, Liver, Beef, Chicken, CannedChicken, Lima Bean, Sweet Potato

Schwimmer, S. 1963. Alteration Of The Flavor Of Processed Vegetables By Enzyme Preparations. Journal Of Food Science 28:460

Flavor, Yellow Mustard Seed, Cabbage, Mitochondria, Carrot, String Bean, Pea, Broccoli, Tomato, Onion, Enzyme, Horseradish, Blanching, Dehydration, Sinigrin

Seelig, R.A. 1969January. Cabbage. United Fresh Fruit & Vegetable Association. 727 N. Washington, Alexandria, VA.

Shewfelt, R. L.; Ahmed, E. M. 1977. Anthocyanin Extracted From Red Cabbage Shows Promise As Coloring For Dry Beverage Mixes. Food Product Development 11(4):52

Cabbage, Color, Anthocyanin, Cherry, Red No. 2, Strawberry, Blueberry, Flavonol, Ph, Ascorbic Acid

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

pH, nitrite, nitrate, cabbage, celery, cucumber, eggplant, endive, lettuce, mushroom, green pepper, radish, acorn squash, butternut squash, zucchini squash, mixed salad, Processed Vegetable, beet, asparagus, green bean, lima bean, broccoli, Brussel sprout, cauliflower, collard green, carrot, spinach, artichoke, Corn, Kale, Mustard Green, Okra, Onion, Chinese Pea Pod, Blackeye Pea, Green Pea, Potato, Hash Brown Potato, Turnip Green, Sauerkraut

Simpson, J.; Halliday, E. G. 1928. The Behavior Of Sulphur Compounds In Cooking Vegetables. Journal Of Home Economics 20:121

Cabbage Sulfur, Cooking

Smith, E. B.; Hiltz, M. C.; Robinson, A. D. 1948. Variability Of Ascorbic Acid Within And Between Cabbages. Food Research 13:236

Cabbage Ascorbic Acid

Spaugh, O. H. 1948. Air Flow Through Beds Of Dehydrated Vegetables. Food Technology 2:33

Dried Vegetable, Dried Carrot, Dried Cabbage, Dried Onion, Carrot, Cabbage, Onion, Dehydration

Stillman, J. T.; Watts, B. M.; Morgan, A. F. 1944. Palatability Studies On Home-Dehydrated Vegetables Journal Of Home Economics 36:28

Storage, texture, flavor, color, Dried Carrot, Dried Spinach, Dried Broccoli, Dried String Bean, Dried Pea, Dried Asparagus, Dried Greens, Dried Cabbage, Dried Corn, Dried Zucchini Squash, Dried Crookneck Squash, Dried Banana Squash, Dried Tomato, Dried Onion, Carrot, Spinach, Broccoli, String Bean, Pea

Thomas, M. H.; Brenner, S.; Eaton, A.; Craig, V. 1949. Effect Of Electronic Cooking On Nutritive Value Of Foods. Journal Of The American Dietetic Association 25:39

Beef, Pork, Reduced Ascorbic Acid, Thiochrome Method, Ascorbic Acid, Thiamin, Riboflavin, Niacin, Carotene, Cabbage, Broccoli, Potato

Tressler, D. K.; Mack, G. L.; King, C. G. 1936. Factors Influencing The Vitamin C Content Of Vegetables. American Journal Of Public Health 26:905

Spinach Ascorbic Acid, Rhubarb Ascorbic Acid, Pea Ascorbic Acid, Stringbean Ascorbic Acid, Tomato Ascorbic Acid, Cabbage Ascorbic Acid, Ascorbic Acid Retention, Vegetable, Cooking

Van Duyne, F. O.; Chase, J. T.; Owens, R. F.; Fanska, J. R. 1948. Effect Of Certain Home Practices On Riboflavin Content Of Cabbage, Peas, Snap Beans, And Spinach. Food Research 13:162

Cabbage Riboflavin, Pea Riboflavin, Snap Bean Riboflavin, Spinach Riboflavin

Van Duyne, F. O.; Chase, J. T.; Simpson, J. I. 1944. Effect Of Various Home Practices On Ascorbic Acid Content Of Cabbage. Food Research 9:164

Cabbage Ascorbic Acid

Van Riter, I. G. 1956. Acceptance Of Twenty-Six Vegetables. Journal Of Home Economics 48:771.

Asparagus, Beet, Broccoli, Brussel Sprout, 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, Brussel Sprout, 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, Brussel Sprout 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

Wolnik, K.A., F.L. Fricke, S.G. Capar, M.W. Meyer, R.D. Satzger, E. Bonnin, and C.M. Gaston. 1985. Elements in major raw agricultural crops in the United States. 3. Cadmium, lead, and eleven other elements in carrots, field corn, onions, rice, spinach, and tomatoes. J. Agric. Food Chem. 33: 807-811.

Wolzicha, B.L. and D.J. McWeeny. 1974.Non-enzymic browning reactions of ascorbic acid and their inhibition. The identification of 3-deoxy-4-sulphopentosulose in dehydrated, sulphited cabbage after storage. J. Sci. Fd. Agr