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The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables

✍ Scribed by Karl J. Hunter; John M. Fletcher

Book ID: 117780877
Publisher: Elsevier Science
Year: 2002
Tongue: English
Weight: 127 KB
Volume: 3
Category: Article
ISSN: 1466-8564
DOI: 10.1016/s1466-8564(02)00048-6

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## Abstract The first of a two‐part review of the recent and classical literature reveals that loss of nutrients in fresh products during storage and cooking may be more substantial than commonly perceived. Depending on the commodity, freezing and canning processes may preserve nutrient value. The