Investigation Into the Effects of Conventional Cooking on Levels of Thiamin (Determined By Hplc) and Pantothenic Acid (Determined by Elisa) in Chicken

References

• Ang, C.Y.W. & Moseley, F.A. (1980): Determination of thiamin and riboflavin in meat and meat products by high-pressure liquid chromatography. J. Agri. Food Chem. 28, 483–486.
   Google Scholar
• AOAC (1980): Official methods of analysis, 13th edn. Washington DC: Association of Official Analytical Chemists.
   Google Scholar
• Bell, J.G. (1974): Microbological assay of vitamins of the B-group in foodstuffs. Lab. Pract. 23, 235–242.
   Google Scholar
• Brubacher, G., Muller-Mulot, W. & Southgate, D.A.T. (1985): Methods for the determination of vitamins in foods (recommended by COST 91). London: Elsevier Applied Science Publishers.
   Google Scholar
• Cover, S., McLaren, B.A. & Pearson, P.B. (1944): Retention of the B-vitainins in rare and well-done beef. J. Nutr. 27, 363–367.
   Google Scholar
• Finglas, P.M. & Faulks, R.M. (1984): The HPLC analysis of thiamin and riboflavin in pota-toes. Food Chem. 15,37-44.
   Google Scholar
• Finglas, P.M., Faulks, R.M., Morris, H.C., Scott, K.J. & Morgan, M.R.A. (1988): The development of an enzyme-linked immunosorbent assay (ELISA) for the analysis of pantothenic acid and analogues. Part 11 — Determination of pantothenic acid in foods. J. Micronutr. Anal. 4,47-59.
   Google Scholar
• Finglas, P.M. & Faulks, R.M. (1987): Critical review of the HPLC methods for the deter-mination of thiamin, riboflavin and niacin in food. J. Micronutr. AnaL 3, 251–283.
   Google Scholar
• Finglas, P.M., Southgate. D.A.T. & Morgan, M.R.A. (I 988a): New approaches in vitamin analysis — Objectives and strategy. Proc. ASFILAB-AOAC Meeting ‘Advanced Techniques for Vitamin Determinations in Food, Food and Agriculture, Oct. 1987, Paris, J.A.O.A.C. (in press).
   Google Scholar
• Finglas, P.M., Southgate, D.A.T. & Morgan, M.R.A. (19880: New approaches in vitamin analysis in food. Proc. ASFILAB-AOAC Meeting Advanced Techniques for Vitamin and Microbiological Determination in Food, Feed and Agriculture, Oct, 1987, Paris, J.A. 0.A.C. (in press).
   Google Scholar
• Lim, K.L., Young, R.W. & Driskell, J.A. (1980): Separation of Vitamin B6 components by high-performance liquid chromatography. J. Chromatogr. 188,185-188.
   Google Scholar
• Meyer, B.H., Mysinger, M.A. & Wedarski, L.A. (1969): Retention after oven-roasting and oven-braising —Pantothenic acid and vitamin B6 in beef. J. Amer. Diet. Assoc. 54, 122–125.
   Google Scholar
• Morgan, M.R.A. (1985): Newer techniques in food analysis — immunoassays and their application to smaller molecules. J. Assoc. Publ. Anal. 23, 59–63.
   Google Scholar
• Morgan, M.R.A. (1986): Kitted-out. Food 8, 31–35,
   Google Scholar
• Morgan, M.R.A. (1987): Uses of immunoassay in food analysis. Food Lab. Newsletter 10, 18–20.
   Google Scholar
• Morris, H.C., Finglas, P.M., Faulks, R.M. & Morgan, M.R.A. (1988): The development of an enzyme-linked immunosorbent assay (ELISA) for the analysis of pantothenic acid and analogues, Part I — Production of antibodies and establishment of ELISA systems. J. Micronutr. Anal. 4, 33–45.
   Google Scholar
• Paul, A.A. & Southgate, D.A.T. (1977): A study of the composition of retail meat: dissection into lean, separable fat and inedible portion. J. Hum. Nutr. 31, 259–272.
   Google Scholar
• Paul, A.A. & Southgate, D.A.T. (1978): McCance and Widdowson’s ‘The Composition of Foods’, 4th edn. London: HMSO.
   Google Scholar
• Snedecor, G.W. (1952): Queries. Biometrics 8, 85–86,
   Google Scholar
• Voller, A., Bidwell, D.E. & Bartlett, A. (1979): In The enzyme-linked immunosorbent assay (ELISA) 2 p.38, Guernsey: Microsystems Ltd.
   Google Scholar
• Wills R.B.H., Wimalasiri, P. & Greenfield, H. (1985): Comparative determination of thiamin and riboflavin in foods by high-performance liquid chromatography and fluorometric methods. J. Micronutr. Anal. 1,23–29.
   Google Scholar