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Biological availability of nutrients in processed foods

Name: Biological availability of nutrients in processed foods
Creator: James R. Kirk
Keywords: 2. Zero hunger, 0301 basic medicine, 0303 health sciences, 03 medical and health sciences

descriptionPublicationkeyboard_double_arrow_right Article 01 Apr 1984 English Publisher:American Chemical Society (ACS)Journal:Journal of Chemical Education, volume 61, page 364 (issn: 0021-9584, eissn: 1938-1328,

Authors: James R. Kirk;

doi: 10.1021/ed061p364

Biological availability of nutrients in processed foods

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Abstract

The effects of processing, particularly thermal processing, on proteins, carbohydrates, lipids, vitamins, and minerals. From the "State-of-the-Art Symposium for Chemical Educators: Chemistry of the Food Cycle".

Impact byBIP!

	citations This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	17
	popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.	Top 10%
	influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	Top 10%
	impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.	Average