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Subject:
From:
Anders Møller <[log in to unmask]>
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Date:
Wed, 5 May 2021 08:23:46 +0200
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Dear Mari,

 

I believe that you have already looked in local/other food composition sources, which may contain information on recipe calculation.

Did you make a Google Scholar search? – e.g. like nutrient retention “pressure cooking” ? – see https://scholar.google.dk/scholar?hl=en <https://scholar.google.dk/scholar?hl=en&as_sdt=0%2C5&q=nutrient+retention+%22pressure+cooking%22&btnG=&oq=nut> &as_sdt=0%2C5&q=nutrient+retention+%22pressure+cooking%22&btnG=&oq=nut  
You will get many good answers to your question with direct access to scientific articles (pdf), like

 

https://core.ac.uk/download/pdf/35350331.pdf

https://www.jstage.jst.go.jp/article/jnsv1973/36/4-SupplementI/36_4-SupplementI_S7/_pdf

https://scholar.google.dk/scholar?output=instlink <https://scholar.google.dk/scholar?output=instlink&q=info:ysIpyRCy5AYJ:scholar.google.com/&hl=en&as_sdt=0,5&scillfp=2148603977735405212&oi=lle> &q=info:ysIpyRCy5AYJ:scholar.google.com/&hl=en&as_sdt=0,5&scillfp=2148603977735405212&oi=lle

etc.

 

Take a look at the articles and deduct the retention factors for the foods you have.

 

To expand your search, you may also want to make a search on nutrient loss “pressure cooking” (https://scholar.google.dk/scholar?hl=en <https://scholar.google.dk/scholar?hl=en&as_sdt=0%2C5&q=nutrient+loss+%22pressure+cooking%22&btnG> &as_sdt=0%2C5&q=nutrient+loss+%22pressure+cooking%22&btnG=) – although you may get some of the same hits, there may be some sdditional specific to “loss”.

 

Kind regards,

Anders

 

 

Anders Møller

Borgediget 12

DK-4000 Roskilde, Denmark

 

 

 

 

From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Mari Manger
Sent: Wednesday, May 5, 2021 03:05
To: [log in to unmask]
Subject: Micronutrient retention factors for pressure cooking

 

Dear all,

 

I hope my request is appropriate for this forum. 

 

We are building a FCT for a study in Punjab, India, where pressure cooking of beans, legumes, potatoes and green leafy vegetables is common. We have not been able to identify nutrient retention factors for pressure cooking of these foods. I hope we can get some help here! 

 

Kind regards,

Mari Skar Manger, Deputy Director IZiNCG

 

Mari Skar Manger, PhD

Deputy Director, IZiNCG

65 Aramoana Avenue 

Tāmaki Makaurau / Auckland 0624

Aotearoa / New Zealand

Tel: +64 27 576 5434

E-mail: [log in to unmask]

Website: www.izincg.org  

Twitter: @IZiNCG_ <https://twitter.com/IZiNCG_>  

 

  <https://docs.google.com/uc?export=download&id=1i_WgYwO7xp7znwMDs_cI1QUiP9E9aQ0_&revid=0B-Yn7Ti1lPShWDhmRXJzaHhudnJzWFNQQVlCdDZOVWtFT2FrPQ> 

 

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