About: Losses of vitamins and minerals during culinary treatment of vegetables using convention oven

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Convection ovens belong between the most progressive technologies of heat processing of foods in the recent twenty years. Producers of these appliances state that decrease in the consumption of energy, lower weight losses of the foods processed and particularly lower losses of important nutrients are achieved with culinary processing using convection ovens in comparison with classical cooking. Retention of thiamin, riboflavin, vitamin B6, niacin pantothenic acid, vitamin C and minerals (Na, K, Ca, Mg, Fe, Cu, Zn, P) during cooking of certain kinds of vegetables in a convection oven was monitored. The convection oven was used in a mode of 100 % steam at 100 C and the retention was determination after processing of brocoli, carrots, green peas, cauliflower and potatoes. Retention values were calculated on the basis of weight balance of a sample (true retention) and using dry matter as well (apparent retention). Convection ovens belong between the most progressive technologies of heat processing of foods in the recent twenty years. Producers of these appliances state that decrease in the consumption of energy, lower weight losses of the foods processed and particularly lower losses of important nutrients are achieved with culinary processing using convection ovens in comparison with classical cooking. Retention of thiamin, riboflavin, vitamin B6, niacin pantothenic acid, vitamin C and minerals (Na, K, Ca, Mg, Fe, Cu, Zn, P) during cooking of certain kinds of vegetables in a convection oven was monitored. The convection oven was used in a mode of 100 % steam at 100 C and the retention was determination after processing of brocoli, carrots, green peas, cauliflower and potatoes. Retention values were calculated on the basis of weight balance of a sample (true retention) and using dry matter as well (apparent retention). (en)
Title	Losses of vitamins and minerals during culinary treatment of vegetables using convention oven Losses of vitamins and minerals during culinary treatment of vegetables using convention oven (en)
skos:prefLabel	Losses of vitamins and minerals during culinary treatment of vegetables using convention oven Losses of vitamins and minerals during culinary treatment of vegetables using convention oven (en)
skos:notation	RIV/00027022:_____/01:00000041!RIV/2002/MZE/M04002/N
http://linked.open.../vavai/riv/strany	532;533
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(EP9024)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2002
http://linked.open...aciTvurceVysledku	Gabrovská, Dana Fiedlerová, Vlasta Mašková, Eva Holasová, Marie
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	685554
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/01:00000041
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Convection, technology, determination, vitamins, minerals (en)
http://linked.open.../riv/klicoveSlovo	Convection minerals technology determination vitamins
http://linked.open...odStatuVydavatele	CH - Švýcarská konfederace
http://linked.open...ontrolniKodProRIV	[843E8B2D66EB]
http://linked.open...i/riv/nazevZdroje	Annals of Nutrition and Metabolism
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...vavai/riv/projekt	Losses of selected nutritional factors during application of new techniques and technologies of food production and treatment
http://linked.open...UplatneniVysledku	2001
http://linked.open...v/svazekPeriodika	45
http://linked.open...iv/tvurceVysledku	Fiedlerová, Vlasta Gabrovská, Dana Holasová, Marie Mašková, Eva
issn	0250-6807
number of pages	2 (xsd:int)

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