BIOMAT Database Logo BIOMAT Database Logo

Effect of large-scale methods of preparation on vitamin content of food; potatoes. 1946

F STREIGHTOFF, and H E MUNSELL

UI MeSH Term Description Entries
D011198 Solanum tuberosum A plant species of the genus SOLANUM, family SOLANACEAE. The starchy roots are used as food. SOLANINE is found in green parts. Potatoes,Potato,Solanum tuberosums,tuberosum, Solanum,tuberosums, Solanum
D005502 Food Substances taken in by the body to provide nourishment. Foods
D006801 Humans Members of the species Homo sapiens. Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man
D014815 Vitamins Organic substances that are required in small amounts for maintenance and growth, but which cannot be manufactured by the human body. Vitamin

Related Publications

F STREIGHTOFF, and H E MUNSELL
Effect of large-scale methods of preparation on the vitamin content of food; spinach.
September 1949, Journal of the American Dietetic Association,
F STREIGHTOFF, and H E MUNSELL
Effect of large-scale methods of preparation on the vitamin content of food; corn.
August 1949, Journal of the American Dietetic Association,
F STREIGHTOFF, and H E MUNSELL
Microwave-baked potatoes in large-scale food preparation.
December 1967, Journal of the American Dietetic Association,
F STREIGHTOFF, and H E MUNSELL
Effect of large-scale food preparation on vitamin retention; cabbage.
August 1946, Journal of the American Dietetic Association,
F STREIGHTOFF, and H E MUNSELL
Effect of institutional cooking methods on vitamin content of foods; ascorbic acid content of potatoes.
January 1946, Food research,
F STREIGHTOFF, and H E MUNSELL
Ascorbic acid, thiamin, riboflavin, and niacin content of potatoes in large-scale food service.
January 1946, Food research,
F STREIGHTOFF, and H E MUNSELL
[ON THE VITAMIN C CONTENT OF NON-GERMINATING POTATOES].
January 1963, Ernahrungsforschung. Berichte und Mitteilungen,
F STREIGHTOFF, and H E MUNSELL
Palatability and vitamin retention in large-scale food preparation of dehydrated sulphited potato strips.
April 1947, Journal of the American Dietetic Association,
F STREIGHTOFF, and H E MUNSELL
The vitamin B(1) content of potatoes.
September 1943, The Biochemical journal,
F STREIGHTOFF, and H E MUNSELL
Chymotrypsin inhibitor I from potatoes. Large scale preparation and characterization of its subunit components.
June 1972, The Journal of biological chemistry,
Copied contents to your clipboard!