کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1189645 963515 2006 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Vitamins B in grain and cereal–grain food, soy-products and seeds
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Vitamins B in grain and cereal–grain food, soy-products and seeds
چکیده انگلیسی

The present study provides information about the concentrations of vitamins B (thiamine, riboflavin, pyridoxine and niacin) in cereal and soy-products, grain and seeds. The concentrations of vitamins were determined by microbiological analytical methods. The results demonstrated that there are great differences in vitamin B composition within varieties of the analysed products. Whole grain products and seeds, are better sources of the vitamin B group than technologically processed products, and therefore more nutritionally efficacious.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 95, Issue 1, March 2006, Pages 116–122
نویسندگان
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