title: [Studies on the contents of nitrates and nitrites in selected fresh and heat processed vegetables].
abstract: 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%.
authors.affiliation: Centralnego Ośrodka Badawczo-Rozwojowego Przemysłu Gastronomicznego i Artykułów Spozywczych, Centralne Laboratorium Jakości Lodzi.
authors.forename: A
authors.initials: A
authors.lastname: Markowska
authors.forename: A
authors.initials: A
authors.lastname: Kotkowska
authors.forename: W
authors.initials: W
authors.lastname: Furmanek
authors.forename: L
authors.initials: L
authors.lastname: Gackowska
authors.forename: B
authors.initials: B
authors.lastname: Siwek
authors.forename: E
authors.initials: E
authors.lastname: Kacprzak-Strzałkowska
authors.forename: A
authors.initials: A
authors.lastname: Błońska
mesh_terms: D003124:Colorimetry; D003296:Cooking; D006358:Hot Temperature; D009566:Nitrates / Q000032:analysis*; D009573:Nitrites / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*
chemical_list: D009566:Nitrates; D009573:Nitrites