Effects of Processing and Reheating on Nutrient Content of Precooked Frozen Foods

Abstract

A literature search has been performed because of interest by the Troop Support Agency in the nutritive value of foods prepared and frozen in a central preparation facility and subsequently reheated in dining halls. Abstracts of 787 articles generated by a search of three computer systems, two data bases, and food journals were perused for content. Little data are available on large quantity production of precooked, frozen foods.

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Document Details

Document Type
Technical Report
Publication Date
Oct 01, 1981
Accession Number
ADA118244

Entities

People

  • Virginia M. White

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Materials and Manufacturing Processes

DTIC Thesaurus Topics

  • Abstracts
  • Chemistry
  • Convenience Foods
  • Databases
  • Dining Halls
  • Food
  • Food Processing
  • Freezing
  • Frozen Foods
  • Fruits
  • Heat Energy
  • Hot Water
  • Meals
  • Test And Evaluation
  • Vegetables
  • Vitamin C
  • Vitamins

Fields of Study

  • Agricultural and Food sciences

Readers

  • Aquatic Ecology
  • Industrial Economics
  • Technical Research and Report Writing.