𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Iron and vitamin C content of commonly consumed foods in Vietnam

✍ Scribed by Bui Minh Duc; Debbie Humphries; Le Thi Bach Mai; Ha Anh Dao; Trinh Minh Co; Huynh Hong Nga; Phan Thi Kim

Book ID
114431471
Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
187 KB
Volume
8
Category
Article
ISSN
0964-7058

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Heme and Nonheme Iron Content of Animal
Heme and Nonheme Iron Content of Animal Products Commonly Consumed in Thailand
✍ R. Kongkachuichai; P. Napatthalung; R. Charoensiri πŸ“‚ Article πŸ“… 2002 πŸ› Elsevier Science 🌐 English βš– 116 KB

When estimating the iron bioavailability of a meal, the amount and type of meat consumed should be considered; therefore, animal products commonly consumed in Thailand were analyzed for iron attached to hemoglobin (heme iron) and other iron compounds (nonheme iron). Conventional household cooking me

The Phytosterol Content of Some Cereal F
The Phytosterol Content of Some Cereal Foods Commonly Consumed in Sweden and in the Netherlands
✍ Lena NormΓ©n; Susanne Bryngelsson; Monica Johnsson; Pascale Evheden; Lars EllegΓ₯r πŸ“‚ Article πŸ“… 2002 πŸ› Elsevier Science 🌐 English βš– 156 KB

The aim of this report was to quantify five specific dietary phytosterols and phytostanols (campesterol, b-sitosterol, stigmasterol, b-sitostanol, and campestanol) in cereal foods and to study the effect of boiling on sterol content. A capillary column gas liquid chromatography procedure was used to