TL;DR: In this article, the authors studied the vitamin retention in steamed potato during warm holding in air and in a nitrogen atmosphere, and found that the potato retained more vitamin than other vegetables.

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Abstract: Studies on vitamin retention in steamed potato during warmholding in air and in a nitrogen atmosphere

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4 citations

Journal Article•

Vitamin retention in foods handled in foodservice systems.

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Lena Jonsson, K. Danielsson

01 Jan 1981-Lwt - Food Science and Technology

4 citations

Journal Article•

Formation of vitamin E-destroying substances during aerobic storage of electron-irradiated or heated sunflower oil

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J.F. Diehl, Ch. Kim

01 Jan 1981-Lwt - Food Science and Technology

3 citations

Journal Article•

A model for migration in porous hygroscopic materials

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J.K. Liou, S. Bruin

01 Jan 1981-Lwt - Food Science and Technology

2 citations

Journal Article•

Effect of frying and warm-holding on protein quality, linoleic acid content and sensory quality of hamburgers

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Lena Jonsson, B. Karlström

01 Jan 1981-Lwt - Food Science and Technology

TL;DR: The effect of frying and warm-holding on protein quality, linoleic acid content and sensory quality of hamburgers was studied in this paper, where the authors found that the effect of warm holding and frying was negligible.

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Abstract: Effect of frying and warm-holding on protein quality, linoleic acid content and sensory quality of hamburgers

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2 citations

Journal Article•

How to approach food technological problems in developing countries.

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M. R. Bachmann

01 Jan 1981-Lwt - Food Science and Technology

1 citations