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dc.contributor.authorChhabra, S. C.
dc.contributor.authorThairu, H.M.
dc.contributor.authorWekesa, N.M.N.
dc.date.accessioned2014-06-04T09:23:44Z
dc.date.available2014-06-04T09:23:44Z
dc.date.issued2001
dc.identifier.citationJournal Home > Vol 15, No 1 (2001)en_US
dc.identifier.urihttp://ir-library.ku.ac.ke/handle/123456789/9780
dc.description.abstractThe loss of L-ascorbic acid (L-AA) in 14 different cooked local vegetables found in Nairobi markets was determined by high performance liquid chromatography. The effect of quantity of water on the loss of L-AA during cooking was studied with cowpea leaves. It was found that more L-AA was lost when larger amount of water was used than when smaller amount was used. The effect of the sharpness of the knife on the loss of L-AA was studied with spinach. It was found that more loss of L-AA occurred when a blunt (edge thickness 0.08 cm) knife was used for cutting the vegetables than when a sharp knife (edge thickness 0.04 cm) was used during cooking. L-AA was also determined when vegetables were cooked in different size pieces (surface are >1 cm2 anden_US
dc.language.isoenen_US
dc.publisherSpringer Netherlandsen_US
dc.subjectL-Ascorbic aciden_US
dc.subjectKenyan Vegetablesen_US
dc.subjectHigh performance liquid chromatographyen_US
dc.subjectLoss of L-ascorbic acid during cookingen_US
dc.titleL-ascorbic acid losses in Kenyan vegetables during cooking as determined by high performance liquid chromatographyen_US
dc.typeArticleen_US


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