Hostname: page-component-cd9895bd7-mkpzs Total loading time: 0 Render date: 2024-12-26T08:51:12.587Z Has data issue: false hasContentIssue false

Inactivation of Vitamins

Published online by Cambridge University Press:  28 February 2007

H. Kläui
Affiliation:
F. Hoffmann—La Roche & Co. Ltd, 4002-Basle, Switzerland
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
Symposium on [Anti-Nutritional Factors]
Copyright
Copyright © The Nutrition Society 1979

References

American Medical Association (1974). Nutrients in processed foods, Vitamins–Minerals, Aston Mass: Publ. Sciences Gp Inc.Google Scholar
Bender, A. E. (1978). In Food Processing and Nutrition, p. 27. London: Academic Press.Google Scholar
Bowers, J. A. & Fryer, B. A. (1972). J. Am. Diet. Ass. 60, 399.CrossRefGoogle Scholar
Brook, M. & Grimshaw, J. J. (1968). Am. J. clin. Nutr. 21, 1254.Google Scholar
De Kumar, B. & Chaudhuri, D. K. (1976). Int. Z. Vitam Forsch. 46, 154.Google Scholar
De Ritter, E. (1976). Fd Technol. 30, 48.Google Scholar
De Ritter, E., Osadca, M., Scheiner, J. & Keating, J. (1974). J. Am. Diet. Ass. 64, 391.Google Scholar
Fennema, O. (1977). Fd Technol. Lond. 31, 32.Google Scholar
Fenner, H. (1972). Pharmazie unserer Zeit 1, 81.CrossRefGoogle Scholar
Herbert, V. & Jacob, E. (1974). J. Am. Diet. Ass. 230, 241.Google Scholar
Herrmann, K., Nebe, G. & Suter, G. (1974). Ernähr.–Umsch. 21, 109.Google Scholar
Institute of Food Technologists Expert Panel (1976). Fd Trade Rev. 46, 76.Google Scholar
Janda, M. & Hemmerich, P. (1976). Angew. Chem. 88, 475.Google Scholar
Kläui, H. (1974 a). In Vitamin C, p. 16, [Birch, G. G. and Parker, K. J. editors], London: Applied Science Publishers.Google Scholar
Kläui, H. (1974 b). In Natürliche and Synthetische Zusatzstoffe in der Nahrung des Menschen, CIIA Symposia; p. 62, Herausgeber: R. Ammon and J. Hollo, Dr. Dietrich Steinkopff Verlag, Darmstadt.Google Scholar
Kläui, H. (1976). In Int. Flavours, July/August, p. 165.Google Scholar
Kositawattanakul, T., Tosukhowong, P., Vimokesant, S. L. & Panijpan, B. (1977). The Amer. Journal of Clinical Nutrition 30, 1686.Google Scholar
Larousse, J. (1975). Revue fr. Dièt. 19, 7.Google Scholar
Lund, D. B. (1977). Fd Technol. 31, 71.Google Scholar
Mcgarry, J. M. & Andrews, J. (1972). Br. med. J. 3, 74.Google Scholar
Meunier, P. (1952). In Fortschritte der Chemie organischer Naturstoffe 9, p. 88, Herausgeber: L. Zechmeister.Google Scholar
Murata, K., Yamaoka, M. & Ichikawa, A. (1976). J. nutr. Sci. vitaminol. 22, (Suppl.) 7.Google Scholar
Nowak, I. & Paulus, K. (1977). Lebensm. Wissenschaft and Technol. 10, 61.Google Scholar
Paulus, K. (1978). Lebensm. Technol. 2, 3.Google Scholar
Rogowski, B. (1977). Fleischwirtschaft 56, 1789.Google Scholar
Sarkar, L. & Chaudhuri, D. K. (1976). Int. Vitam Forsch. 46, 417.Google Scholar
Schindler, B. & Jäger, A. (1976). Ernähr.–Umsch. 23, 342.Google Scholar
Schlettwein–Gsell, D. (1975). In Zur Ernährungssituation der schweizerischen Bevölkerung, [Brubacher, G. and Ritzel, G., editors] Bern: Hans Huber.Google Scholar
Somogyi, J. C. (1973). In Toxicants occurring naturally in foods, Washington DC: National Academy of Sciences.Google Scholar
Zacharias, R. (1977). Ernähr.–Umsch. 24, 304.Google Scholar
Zobel, M. (1971). Ernähr.–Umsch. 18, 374.Google Scholar
Zymalkowski, F. (1957). Dt. Apoth. Ztg. 17, 375.Google Scholar