Review Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds

@article{Rickman2007ReviewNC,
  title={Review Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds},
  author={Joy C Rickman and Diane M. Barrett and Christine M. Bruhn},
  journal={Journal of the Science of Food and Agriculture},
  year={2007},
  volume={87},
  pages={930-944}
}
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 initial thermal treatment of processed products can cause loss of water-soluble and oxygen-labile nutrients such as vitamin C and the B vitamins. However, these nutrients are relatively stable during subsequent… Expand
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TLDR
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In this review, the application of high-pressure processing (HPP) for preserving nutrients and phytochemicals while ensuring microbiological safety in beverages and other foods containing fruits is discussed. Expand
Changes in the content of minerals, B-group vitamins and tocopherols in processed kale leaves
Abstract The human body cannot produce minerals, B-group vitamins or tocopherols, so these must be supplied in food. Kale and other Brassica vegetables are good sources of these substances, but foodExpand
Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables
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Effect of Canning and Freezing on the Nutritional Content of Apricots.
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It is demonstrated that key nutrients in canned and frozen apricots are retained or amplified upon processing, with the exception of vitamin C in canned apricot. Expand
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References

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Review Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber
In this second part of our review, we examine the literature for changes in carotenoids, vitamin E, minerals, and fiber due to processing, storage, and cooking of fresh, frozen, and canned fruits andExpand
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With few exceptions, nutrient levels and/or their bioavailability are reduced in foods following harvest, slaughter, or collection. Rate of these losses is usually attenuated by reducing temperatureExpand
A comparison of the vitamin C content of fresh and frozen vegetables
Abstract This study, using vitamin C (ascorbic acid) as ‘marker’, allowed a direct comparison of the nutritional quality of fresh vegetables at various stages of distribution and storage, with theExpand
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TLDR
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TLDR
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The change in the carotenoid and bioantioxidant content of tomato as a function of varietal and technological factors was investigated and ascorbic acid, alpha-tocopherol quinone, and beta-carotene were the most susceptible components toward thermal degradation. Expand
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