[Studies on the contents of nitrates and nitrites in selected fresh and heat processed vegetables].
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 sulfanilic acid and N-1-naphthyl-ethylenediamine. Thermal processing of these vegetables reduced the level of nitrates by about 50% and the nitrites loss reached even 100%.
Markowska
A
A
Centralnego Ośrodka Badawczo-Rozwojowego Przemysłu Gastronomicznego i Artykułów Spozywczych, Centralne Laboratorium Jakości Lodzi.
Kotkowska
A
A
Furmanek
W
W
Gackowska
L
L
Siwek
B
B
Kacprzak-Strzałkowska
E
E
Błońska
A
A
D003124:Colorimetry; D003296:Cooking; D006358:Hot Temperature; D009566:Nitrates / Q000032:analysis*; D009573:Nitrites / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*
D009566:Nitrates; D009573:Nitrites