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Effect of cooking on nitrate in dehydrated soups
Author(s) -
GARCIAMATA MERCEDES,
BOSCHBOSCH NIEVES,
PEREZRODRIGUEZ M. LUISA
Publication year - 1995
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1995.tb01944.x
Subject(s) - nitrate , food science , chemistry , nitrite , cadmium nitrate , cadmium , organic chemistry
Summary Nitrate levels in dry powder soups were measured before and after cooking by a modified cadmium‐Griess method. In 36 different kinds of soups, from three manufacturers, no nitrate was lost on cooking in accordance with the manufacturers’ directions, even when simmered for up to 25 min.