We studied the effects of cooking on the vitamin and mineral content of vegetables (vegetable soup, cauliflower), meat (beefsteak) and fish (sole) and those of cutting (fruit salad) and squeezing (orange juice) on the vitamin content of fruits. In cooked dishes, vitamin retention ranged between 0 (folic acid, all dishes) and 94% (retinol, sole) and mineral retention between 63 (copper, cauliflo...

Salad savoy (Brassica oleracea L.) is a vegetable crop that is becoming a valued addition to fresh-cut salad mixes. This study was conducted to develop a modified atmosphere packaging system for fresh-cut salad savoy and to evaluate the effect of film oxygen transmission rate (OTR) on package atmospheres, and consequently product quality changes during storage. Two varieties of salad savoy (whi...

A quantitative method consisting of solvent extraction followed by liquid chromatography/time-of-flight mass spectrometry (LC/TOF-MS) analysis was developed for the identification and quantitation of three chloronicotinyl pesticides (imidacloprid, acetamiprid, thiacloprid) commonly used on salad vegetables. Accurate mass measurements within 3 ppm error were obtained for all the pesticides studi...

Background: Previously, we showed that vegetable oil is necessary for carotenoid absorption from salad vegetables. Research is needed to better define the dose effect and its interindividual variation for carotenoids and fat-soluble vitamins.Objective: The objective was to model the dose-response relation between the amount of soybean oil in salad dressing and the absorption of 1) carotenoids, ...

conclusions: vegetables are a new source of h. pylori and accurate washing of vegetables improves such contaminations. results: the results showed that 44 of 460 samples (9.56%) were positive for h. pylori using the culture method. the polymerase chain reaction technique showed that 50 of 460 samples (10.86%) were positive for h. pylori. un-washed leek, traditional salad, un-washed basil and un...

and selective hydrogenation of liquid oils is practiced to change the physical proper~ies for solid fat products or to improve the stability of highly unsaturated oils during high temperature use. Hydrogenated ' vegetable oils are used in the formulation of shortenings, margarines, salad/cooking oils, and other foods. In the United States, the total consumption of visible and non-visible fat is...

BACKGROUND There is a possibility for the presence of Helicobacter pylori in vegetables due to their close contact with polluted water, soil and feces. OBJECTIVES This study was carried out to detect the presence of H. pylori in vegetables and salads in Iran. MATERIALS AND METHODS In total, 460 vegetable and salad samples were collected and transferred immediately to the laboratory. All sam...

Introduction: Consumption of vegetable products is increasing commonly in the world because they are recognized as an important source of nutrients, vitamins, and fiber for humans. Salads are among the most widely used foods that are also known as the most contaminated foods in restaurants. This study was conducted to determine the microbial contamination of salad-preparing tables and salad-ser...