These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: [Contents of water-soluble vitamins in canned fish and seafood].
    Author: Shmakova SI, Shvidskaia ZP, Dolbnina LV.
    Journal: Vopr Pitan; 2000; 69(5):34-5. PubMed ID: 11247165.
    Abstract:
    Data of contents of vitamins (B1 and B2, C, PP) in production from gidrobionts is given. Is established, that the process of sterilization of canned food from gidrobionts in to container provides significant (almost twofold) decrease (reduction) of vitamins B1 [symbol: see text] B2, smaller losses of vitamin C (less than 30%) and proves to be true sufficient stability (almost on 85-90%) to action of high temperatures (120 degrees C) of vitamin PP. The canned food from sea gidrobionts represent the certain interest basically as a source of vitamin PP, and canned food "Herring smoked in oil"--vitamin B2. The canned food "Skobljanka from cucumber and fish" can be considered as a source of vitamins B2, C, PP.
    [Abstract] [Full Text] [Related] [New Search]