Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1189645 | Food Chemistry | 2006 | 7 Pages |
Abstract
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.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
A. Lebiedzińska, P. Szefer,