vitamin c
High education is associated with low fat and high fibre, beta-carotene and vitamin C
by: shinta, 6 pagesEducational level has been correlated to the intake of several nutrients. In a population-based study including 17,265 men and women aged 25-69 years, the intake of nutrients were calculated ...
Dietary Beta-Carotene, Vitamin C, and Risk of Prostate Cancer : Results from the Western Electric Study
by: shinta, 5 pagesDietary factors are likely candidates for important determi- nants of prostatic cancer risk. Among the most investigated nutritional factors have been antioxidants. We evaluated di- ...
Determination of Vitamin C, Beta Carotene and Riboflavin Contents in Five Green Vegetables Organically and Conventionally Grown
by: shinta, 10 pagesAs consumer interest in organically grown vegetables is increasing in Malaysia, there is a need to answer whether the vegetables are more nutritious than those conventionally grown. This ...
Dietary Approaches to Iron Deficiency Anemia
by: shinta, 2 pagesThis anemia can be caused by serious med- ical problems, such as blood loss. It is impor- tant to see your doctor if you are anemic, and to follow your doctor’s advice. ...
CHROMATOGRAPHIC STUDY OF PHOTOLYSIS OF AQUEOUS CYANOCOBALAMIN SOLUTION IN PRESENCE OF VITAMINS B AND C
by: shinta, 6 pagesAqueous cyanocobalamin solutions (pH 1-7) have been photolysed in the presence of individual B (thiamine HCl, riboflavin, nicotinamide and pyridoxine HCl) and C (ascorbic acid) vitamins ...
EFFECTS OF PROCESSING TREATMENTS ON THE NUTRITIVE COMPOSITION AND CONSUMER ACCEPTANCE OF SOME NIGERIAN EDIBLE LEAFY VEGETABLES
by: shinta, 18 pagesLeafy vegetables are highly perishable food items and require special processing treatments to prevent post harvest losses. Leafy vegetables to be preserved by canning, freezing or ...
Steamed-Dried Squashes (Cucurbita sp.) Can Contribute to Alleviate Vitamin A Deficiency
by: shinta, 7 pagesTo promote the consumption of squashes flesh, the vitamin A potential of steamed-dried squashes from Cameroon was evaluated in determining the beta-carotene content through HPLC method in ...
Effect of Pasteurization on Vitamin C Content of Guava Juice
by: shinta, 3 pagesThe degradation kinetics of vitamin C was determined in guava juice during pasteurization at 65-95°C. The loss of vitamin C followed the first order kinetic model. The ...
Losses in -carotene and vitamin C due to frying of plantain (Musa paradisiaca) chips
by: shinta, 5 pagesSlices of plantain (unripe and ripe) of 0.5, 1 and 2 mm thickness were fried at 130 ? 5, 150 ? 5 and 170 ? 5°C for 1 to 10 min in refined palm oil. The results obtained showed that ...
Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars
by: shinta, 9 pagesThree strawberry cultivars (Dover, Campineiro, and Oso Grande), grown in the same commercial plantation, were harvested at the ripe stage and stored at 6, 16 and 25 °C, for 6 days. During ...
