000			01823nab a22003377a 4500
001			68059
003			MX-TxCIM
005			20250814124022.0
008			241104s1985 ne |||po p||| 00| 0 eng d
022			_a0921-9668
022			_a1573-9104 (Online)
024	8		_ahttps://doi.org/10.1007/BF01092134
040			_aMX-TxCIM
041			_aeng
100	1		_aHegedüs, M. _937041
245	1	4	_aThe influence of milling on the nutritive value of flour from cereal grains. _b7. Vitamins and tryptophan
260			_aNetherlands : _bSpringer, _c1985.
500			_aPeer review
520			_aRye, wheat, barley, rice, maize and sorghum were milled into more or less refined fractions, and the content of thiamin, riboflavin, vitamin B6, folate, biotin, niacin and tryptophan were determined. Differences in vitamin content between the different cereal grains were rather small. Refining resulted in marked losses of all vitamins studied. On average, 70%–80% of the vitamins were lost during the milling process. The lowest vitamin content was found in highly refined rice, containing only about 5% of the folate and 10% of the niacin present in brown rice. Maize had a low content of tryptophan, and the concentration was greatly reduced by degerming. For the other cereal grains, milling had only a slight effect on tryptophan concentrations.
546			_aText in English
650		7	_aMilling _2AGROVOC _91180
650		7	_aNutritive value _2AGROVOC _91193
650		7	_aFlours _2AGROVOC _91113
650		7	_aCereals _2AGROVOC _91036
650		7	_aVitamins _2AGROVOC _918955
650		7	_aTryptophan _2AGROVOC _91300
700	1		_aPedersen, B. _936567
700	1		_aEggum, B.O. _936493
773	0		_dNetherlands : Springer, 1985. _gv. 35, p. 175–180 _tPlant Foods for Human Nutrition _x0921-9668
942			_2ddc _cJA _n0
999			_c68059 _d68051