Studies on the contents of nitrates and nitrites in selected fresh and thermal processed vegetables
Rocz Panstw Zakl Hig 1995;46(4):349-355
ABSTRACT
ABSTRACT
The levels of nitrates and nitrites were determined in fresh vegetables and the same products subjected to culinary processing such as boiling. Nitrates were reduced on a cadmium column to nitrites, where upon they were determined colorimetrically using sulphanilic acid and N-l-naphthyl-ethylenediamine. Thermal processing of these vegetables reduced the level of nitrates by about 50% and the nitrites loss reached even 100%.
| eISSN: | 2451-2311 |
| ISSN: | 0035-7715 |
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