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Journal Articles
Gastronomica (2012) 12 (4): 62–67.
Published: 01 November 2012
... understood as a sign the unknown liable to scurvy, owing we now know to lack of vitamin C (ascorbic acid) . The rats, like the crew, lived largely on salt pork, dried peas and ship s biscuit; but they were better off than the sailors for, like most mammals, they can synthesise the vitamin from other food...
Journal Articles
Gastronomica (2011) 11 (3): 60–67.
Published: 01 August 2011
... instructional recipes are included, one for sauerkraut and one for kimchi. © 2011 The Regents of the University of California. All Rights Reserved. 2011 ascorbic acid autoimmune response bacteriocin biomarker brine cabbage cancer carcinogen choucroute crucifer intestinal flora isothiocyanate...
Journal Articles
Gastronomica (2010) 10 (2): 40–44.
Published: 01 May 2010
... tomato produc- tion around the world. Wild tomatoes might even help fight disease in humans. Chetelat and his associates have conducted experiments showing that it is feasible to boost the levels of ascorbic acid, lycopene, beta-carotenes, and other healthful antioxidants by introducing genes from wild...
Journal Articles
Gastronomica (2006) 6 (1): 84–92.
Published: 01 February 2006
... 1939 Britain was the first country to add a vitamin (thiamin) to white flour; one year later, the United States followed suit. By 1941 the fda set standards for flour that was labeled enriched to include these additions (millers can also add ascorbic acid, malt, dough conditioners, or a bleaching...
Journal Articles
Gastronomica (2003) 3 (1): 37–57.
Published: 01 February 2003
... analysis confirms that seal meat is a reason- ably good source of ascorbic acid (Vitamin C), providing two milligrams per one hundred grams of meat; seal liver provides nearly ten times that amount.5 Eating local foods was a regular part of Antarctic life as recently as the International Geophysical Year...