This is a laboratory-based investigation of the Vitamin C content of foodstuffs after different cooking treatments. As described, the experiment illustrates the influence of cooking methods on the apparent Vitamin C content of green peppers. Analysis of Vitamin C is achieved by wet chemical methods or by HPLC.

最新修改

• 10/19/2024

Creator

• Lewis, Anthony C.
• Belt, Simon

贡献者

• Belt, Simon
• Lewis, Anthony C.

Contributor type

• Author

Subject

• Chemistry, Analytical
• Laboratory
• Food
• Cooking
• High performance liquid chromatography (HPLC)
• UKOER
• Vitamin C

Publisher

• The University of Hull

Identifier

• hull:2260

Related item publisher

• The University of Hull

Resource type general

• Learning materials