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There are 11401 results for: content related to: Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds

  1. Nutritional content of fresh and canned peaches

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 3, February 2013, Pages: 593–603, Robert W Durst and George W Weaver

    Version of Record online : 11 SEP 2012, DOI: 10.1002/jsfa.5849

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    When Are Tutorial Dialogues More Effective Than Reading?

    Cognitive Science

    Volume 31, Issue 1, February 2007, Pages: 3–62, Kurt VanLehn, Arthur C. Graesser, G. Tanner Jackson, Pamela Jordan, Andrew Olney and Carolyn P. Rosé

    Version of Record online : 10 FEB 2010, DOI: 10.1080/03640210709336984

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    Application of DNA-Based Methods to Identify Fish and Seafood Substitution on the Commercial Market

    Comprehensive Reviews in Food Science and Food Safety

    Volume 8, Issue 2, April 2009, Pages: 118–154, Rosalee S. Rasmussen and Michael T. Morrissey

    Version of Record online : 23 MAR 2009, DOI: 10.1111/j.1541-4337.2009.00073.x

  4. Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 7, May 2007, Pages: 1185–1196, Joy C Rickman, Christine M Bruhn and Diane M Barrett

    Version of Record online : 14 MAR 2007, DOI: 10.1002/jsfa.2824

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    Supplementing long-chain n-3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil

    Food Science & Nutrition

    Volume 1, Issue 1, January 2013, Pages: 15–26, Trina J. Lapis, Alexandra C. M. Oliveira, Charles A. Crapo, Brian Himelbloom, Peter J. Bechtel and Kristy A. Long

    Version of Record online : 29 OCT 2012, DOI: 10.1002/fsn3.4

  6. Environmental Life Cycle Assessment of a Canned Sardine Product from Portugal

    Journal of Industrial Ecology

    Volume 19, Issue 4, August 2015, Pages: 607–617, Cheila Almeida, Sofia Vaz and Friederike Ziegler

    Version of Record online : 28 JAN 2015, DOI: 10.1111/jiec.12219

  7. Comparison of the canning quality of small white beans (Phaseolus vulgaris L.) canned in tomato sauce by a small-scale and an industrial method

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 7, May 2006, Pages: 1046–1056, Daleen van der Merwe, Garry Osthoff and Apie J Pretorius

    Version of Record online : 20 MAR 2006, DOI: 10.1002/jsfa.2453

  8. Diet type affects viscosity of ileal digesta of dogs and simulated gastric and small intestinal digesta

    Journal of Animal Physiology and Animal Nutrition

    Volume 91, Issue 3-4, April 2007, Pages: 139–147, C. L. Dikeman, M. R. Murphy and G. C. Fahey Jr

    Version of Record online : 18 JAN 2007, DOI: 10.1111/j.1439-0396.2006.00656.x

  9. EFFECT OF PRETREATMENTS AND STORAGE ON THE AMINO ACID CONTENT OF CANNED MUSHROOMS

    Journal of Food Processing and Preservation

    Volume 36, Issue 3, June 2012, Pages: 242–251, G. JAWORSKA, E. BERNAŚ and A. BIERNACKA

    Version of Record online : 22 SEP 2011, DOI: 10.1111/j.1745-4549.2011.00580.x

  10. Convenience and choice for consumers: the domestic acceptability of canned food between the 1870s and 1930s

    International Journal of Consumer Studies

    Volume 37, Issue 2, March 2013, Pages: 130–135, Phil Lyon and Dave Kinney

    Version of Record online : 29 MAR 2012, DOI: 10.1111/j.1470-6431.2012.01103.x

  11. Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 4, 15 March 2012, Pages: 916–924, Roopesh M Syamaladevi, Preston K Andrews, Neal M Davies, Thomas Walters and Shyam S Sablani

    Version of Record online : 3 OCT 2011, DOI: 10.1002/jsfa.4670

  12. ANALYSIS OF VARIATION IN CONCENTRATION OF ESSENTIAL AND NON ESSENTIAL ELEMENTS IN CANNED AND FRESH FOOD

    Journal of Food Processing and Preservation

    Volume 33, Issue 2, April 2009, Pages: 186–203, UZAIRA RAFIQUE, SUMREEN IQBAL, SAADIA FAIZ and AASIA HASHMI

    Version of Record online : 6 APR 2009, DOI: 10.1111/j.1745-4549.2008.00241.x

  13. Effect of chill storage under different icing conditions on sensory and physical properties of canned farmed salmon (Oncorhynchus kisutch)

    International Journal of Food Science & Technology

    Volume 45, Issue 2, February 2010, Pages: 295–304, Alicia Rodríguez, Nicolás Carriles and Santiago P. Aubourg

    Version of Record online : 25 JAN 2010, DOI: 10.1111/j.1365-2621.2009.02135.x

  14. Comparison of the texture of fresh and preserved Agaricus bisporus and Boletus edulis mushrooms

    International Journal of Food Science & Technology

    Volume 45, Issue 8, August 2010, Pages: 1659–1665, Grażyna Jaworska, Emilia Bernaś, Adriana Biernacka and Ireneusz Maciejaszek

    Version of Record online : 20 JUL 2010, DOI: 10.1111/j.1365-2621.2010.02319.x

  15. Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids

    European Journal of Lipid Science and Technology

    Volume 116, Issue 5, May 2014, Pages: 596–605, Jaime Ortiz, Juan P. Vivanco and Santiago P. Aubourg

    Version of Record online : 28 FEB 2014, DOI: 10.1002/ejlt.201300239

  16. Consumer Acceptance of Model Soup System with Varying Levels of Herbs and Salt

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: S2098–S2106, Chao Wang, Youngsoo Lee and Soo-Yeun Lee

    Version of Record online : 12 SEP 2014, DOI: 10.1111/1750-3841.12637

  17. Effect of Thermal Process Time on Quality of “Shrimp Kuruma” in Retortable Pouches and Aluminum Cans

    Journal of Food Science

    Volume 71, Issue 6, August 2006, Pages: S496–S500, C.O. Mohan, C.N. Ravishankar, J. Bindu, V. Geethalakshmi and T.K. Srinivasa Gopal

    Version of Record online : 27 JUL 2006, DOI: 10.1111/j.1750-3841.2006.00099.x

  18. Changes in the Profile of Volatiles of Canned Coconut Milk during Storage

    Journal of Food Science

    Volume 80, Issue 1, January 2015, Pages: C49–C54, Patcharaporn Tinchan, Yaowapa Lorjaroenphon, Keith R. Cadwallader and Siree Chaiseri

    Version of Record online : 22 DEC 2014, DOI: 10.1111/1750-3841.12730

  19. PERCEPTION OF FRUITY AND VEGETATIVE AROMAS IN RED WINE

    Journal of Sensory Studies

    Volume 24, Issue 3, June 2009, Pages: 441–455, KAREN HEIN, SUSAN E. EBELER and HILDEGARDE HEYMANN

    Version of Record online : 27 APR 2009, DOI: 10.1111/j.1745-459X.2009.00220.x

  20. Consumers’ Valuation for a Reduced Salt Product: A Nonhypothetical Choice Experiment

    Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie

    Volume 63, Issue 4, December 2015, Pages: 563–582, Sang Hyeon Lee, Doo Bong Han, Vincenzina Caputo and Rodolfo M. Nayga Jr.

    Version of Record online : 7 OCT 2015, DOI: 10.1111/cjag.12081