The vitamin-B1, and riboflavin contents of wheat germ
β Scribed by Hinton, J. J. C.
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1942
- Weight
- 289 KB
- Volume
- 61
- Category
- Article
- ISSN
- 0368-4075
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A method for nearly complete extraction of the lipid fraction from wheat and rye germs was developed, and the technological parameters of the production process were specified. The resulting preparations are extracts rich in vitamin E and other biologically active components. Dermatological studies
Edam type cheese was exposed to sunlight at ambienl temperature and to fluorescent light at 5 "C. The loss of vitamin B, (riboflavin) and vitamin A was monitored in both the surface and inner layers of the cheese and the results compared with control samples kept in the dark. The loss of riboflavin