title: Folic acid content in thermostabilized and freeze-dried space shuttle foods.
abstract: This study was designed to determine whether freeze-dried and thermostabilized foods on a space shuttle contain adequate folate and to investigate any effects of freeze-drying on folacin.  Frozen vegetables were analyzed after three states of processing:  thawed; cooked; and rehydrated.  Thermostabilized items were analyzed as supplied with no further processing.  Measurable folate decreased in some freeze-dried vegetables and increased in others.  Folacin content of thermostabilized food items was comparable with published values.  We concluded that although the folacin content of some freeze-dried foods was low, adequate folate is available from the shuttle menu to meet RDA guidelines.
authors.affiliation: Lyndon B. Johnson Space Center, National Aeronautics and Space Administration, Houston, TX 77058-3696, USA.
authors.forename: H W
authors.initials: HW
authors.lastname: Lane
authors.forename: J L
authors.initials: JL
authors.lastname: Nillen
authors.forename: V L
authors.initials: VL
authors.lastname: Kloeris
mesh_terms: D005492:Folic Acid / Q000032:analysis*; D005519:Food Preservation; D005526:Food, Formulated / Q000032:analysis*; D005612:Freeze Drying; D006358:Hot Temperature; D009753:Nutritive Value; D013026:Space Flight; D014675:Vegetables / Q000737:chemistry*
chemical_list: D005492:Folic Acid