Hostname: page-component-cd9895bd7-hc48f Total loading time: 0 Render date: 2024-12-26T08:41:51.665Z Has data issue: false hasContentIssue false

Catalytic destruction of vitamin A and carotene

Published online by Cambridge University Press:  28 February 2007

J. A. Blain
Affiliation:
Department of Applied Microbiology and Biology, Royal College of Science and Technology, Glasgow
G. Shearer
Affiliation:
Department of Applied Microbiology and Biology, Royal College of Science and Technology, Glasgow
Rights & Permissions [Opens in a new window]

Abstract

Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Aspects of Chemical Change During the Processing and Storage of Food
Copyright
Copyright © The Nutrition Society 1963

References

REFERENCES

Armstrong, H. A. (1954). American Meat Institute Foundation, Circular no. 9.Google Scholar
Banks, A. (1944). J. Sac. chem. Ind., Lond., 63, 8.Google Scholar
Bergstrom, S. & Holman, R. T. (1948). Advanc. Enzymol. 8, 425.Google Scholar
Bernstein, L. & Thompson, J. F. (1947). Bot. Gaz. 109, 204.CrossRefGoogle Scholar
Bickoff, E. M., Livingston, A. L., Guggolz, J. & Thompson, C. R. (1952). J. Amer. Oil Chem. Soc. 29, 445.CrossRefGoogle Scholar
Blain, J. A. (1963). In Wissenschaftliche Veröyentlichungen der Deutschen Gesellschaft für Ernährung. Vol. 9, p. 378. [Lang, Konrad, editor.] Darmstadt: Steinkopff Verlag.Google Scholar
Blain, J. A. & Shearer, G. (1962). Chem. & Ind. p. 217.Google Scholar
Blain, J. A. & Styles, E. C. C. (1959). Nature, Lond., 184, 1141.CrossRefGoogle Scholar
Booth, V. H. (1945). J. Sac. chem. Ind., Lond., 64, 162.Google Scholar
Booth, V. H. (1955). Preservation of Carotene in Dried Green Crops. London: The Association of Green Crop Driers.Google Scholar
Booth, V. H. (1960). J. Sci. Fd Agric. 11, 8.Google Scholar
Budowski, P. & Bondi, A. (1960). Arch. Biochem. Biophys. 89, 66.Google Scholar
Burns, M. J. & Quackenbush, F. W. (1951). Industr. Engng Chem. 43, 1592.Google Scholar
Cox, D. H., Coulter, S. T. & Lundberg, W. O. (1957). J. Dairy Sci. 40, 564.Google Scholar
Dassow, J. A. & Stansby, M. E. (1949). J. Amer. Oil Chem. Soc. 26, 475.CrossRefGoogle Scholar
Davies, A. W. & Worden, A. N. (1954). J. Sci. Fd Agric. 5, 107.Google Scholar
Denton, A. E. & Bielanski, E. R. (1958). J. agric. Fd Chem. 6, 853.CrossRefGoogle Scholar
Drummond, J. C. & Coward, K. H. (1920). Biochem. J. 14, 734.CrossRefGoogle Scholar
Friend, J. (1961). Monogr. Sac. chem. Ind. no. 11, p. 160.Google Scholar
Friend, J. & Mayer, A. M. (1960). Biochim. biophys. Acta, 41, 422.Google Scholar
Haas, L. W. & Bohn, R. (1934). US Patents nos. 1957 333–1 957 337.Google Scholar
Halverson, A. W. & Hart, E. B. (1950). J. Nutr. 40, 415.CrossRefGoogle Scholar
Hawthorn, J. & Todd, J. P. (1955). J. Sci. Fd Agric. 6, 501.CrossRefGoogle Scholar
Holman, R. T. & Bergstrom, S. (1951). In The Enzymes. Vol. 2, Part I, p. 559. [Sumner, J. B. and Myrback, K., editors.] New York: Academic Press Inc.Google Scholar
Hopkins, F. G. (1920). Brit. med. J. ii, 147.Google Scholar
Irvine, G. N. & Winkler, C. A. (1951). Cereal Chem. 28, 158.Google Scholar
Lea, C. H. (1962). In Symposium on Foods: Lipids and their Oxidation, p. 3. [Schultz, H.W., Day, E. A. and Sinnhuber, R. O., editors.] Westport, Conn.: Avi Publishing Company.Google Scholar
McDonald, F. G. (1933). J. biol. Chem. 103, 455.CrossRefGoogle Scholar
Marcus, J. K. (1931). J. biol. Chem. 90, 507.CrossRefGoogle Scholar
Miller, M.W., Joukovsky, V. & Hokenstad, N. (1942). Poult. Sci. 21, 200.Google Scholar
Mitchell, H. L. & Silker, R. E. (1955). J. agric. Fd Chem. 3, 69.CrossRefGoogle Scholar
Olsen, E. M., Harvey, J. D., Hill, D. C. & Branion, H. D. (1959). Poult. Sci. 38, 929.CrossRefGoogle Scholar
Privett, O. S. (1962). In Autoxidation and Antioxidants Vol. 2, p. 985. [Lundberg, W. O., editor.] New York: Interscience Publishers.Google Scholar
Ringnes, P. (1951). World's Poult. Congr. IX. Paris, 2, 77.Google Scholar
Siedler, A. J., Enzer, E., Schweigert, B. S. & Riemenschneider, R. W. (1956). J. agric. FdChem. 4, 1023.Google Scholar
Stuckey, B. N. (1962). In Symposium on Foods: Lipids and their Oxidation, p. 139. [Schultz, H. W., Day, E. A. and Sinnhuber, R. O., editors.] Westport, Conn.: Avi Publishing Company.Google Scholar
Tappel, A. L. (1961). In Autoxidation and Antioxidants. Vol. I, p. 325. [Lundberg, W. O., editor.] New York: Interscience Publishers.Google Scholar
Tappel, A. L., Boyer, P. D. & Lundberg, W. O. (1952). J. biol. Chem. 199, 267.Google Scholar
Thompson, C. R. (1958). Feedstuffs, 30, no. 41, p. 52.Google Scholar
Uri, N. (1961). In Autoxidation and Antioxidants. Vol. 1, p. 133. [Lundberg, W. O., editor.] New York: Interscience Publishers.Google Scholar
Walsh, K. A. & Hauge, S. M. (1953). J. agric. Fd Chem. 1, 1001.CrossRefGoogle Scholar