title: Nutrition and catering: 3. Nutrient losses in cook-freeze and cook-chill catering.
abstract: Information on nutrient losses in cook-chill and cook-freeze catering systems is reviewed, which is limited and conflicting. In general it suggests that cook-freeze systems result in better vitamin C retention than conventional systems with significant warmholding periods. Losses of vitamin C, and possibly other labile nutrients appear to be significant in cook-chill systems.
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis*; D003296:Cooking; D005502:Food / Q000592:standards*; D005511:Food Handling / Q000379:methods / Q000592:standards*; D005519:Food Preservation / Q000592:standards; D005522:Food Services / Q000592:standards; D006801:Humans; D009753:Nutritive Value
chemical_list: D001205:Ascorbic Acid