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Filtering by: Creator Lozano de Gonzalez, Patricia Academic Affiliation Foods and Nutrition Advisor Miller, Lorraine T.

The bioavailability of vitamin B₆ from selected foods as measured by urinary 4-pyridoxic acid in men saturated with pyridoxine

Creator:

Lozano de Gonzalez, Patricia

Abstract:

The bioavailability of vitamin B₆ in four selected foods (bananas, filberts, soybeans and beef) was determined in five men, aged 22 to 25 years, who were saturated with pyridoxine. The study consisted of a five-day adjustment period followed by a 28-day experimental period. All subjects consumed a constant diet containing...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF THE THESIS OF Patricia Lozano de Gonzalez for
Bioavailability of vitamin B-6 from test foods and metabolism of vitamin B-6 in men receiving supplementary pyridoxine

Creator:

Wang, Kuen Wu

Abstract:

The bioavailability of vitamin B-6 from four selected foods was investigated in five men, aged 22 to 25 years, who were receiving a pyridoxine supplement. The subjects received a constant diet containing 1.34 mg of vitamin B-6 throughout this five-week study, except on Saturdays and Sundays when they ate their...

Resource Type:

Masters Thesis

Full Text:

diet study; The members of my graduate committee for their time; Patricia Gonzalez
Thiamin and ascorbic acid retention and visual and textural qualities in thermally processed and stored green beans and Royal Ann cherries packed in pouches and cans

Creator:

Abou-Fadel, Olga Samir

Abstract:

Thiamin and ascorbic acid content and retention were determined in raw, blanched, pouched and canned green beans immediately after processing and after storage for four months at room temperature or at 37.5°C. Ascorbic acid was also determined in raw, pouched and canned Royal Ann cherries immediately after processing and after...

Resource Type:

Masters Thesis

Full Text:

, Sheedvash Amirkia Farid, Caroline Yeh and Patricia Lozano de Gonzalez are particularly acknowledged and

ScholarsArchive@OSU

The bioavailability of vitamin B₆ from selected foods as measured by urinary 4-pyridoxic acid in men saturated with pyridoxine

Bioavailability of vitamin B-6 from test foods and metabolism of vitamin B-6 in men receiving supplementary pyridoxine

Thiamin and ascorbic acid retention and visual and textural qualities in thermally processed and stored green beans and Royal Ann cherries packed in pouches and cans

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