Stability of Carotene and Vitamin A in Dry Mixtures

Wall, Monroe E.; Kelley, Edward G.

doi:10.1021/ie50497a043

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Departments Of Poultry Husbandry and Biochemistry And Nutrit1

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1955

1982

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“…Wall and Kelley (1951) reported that temperature, concentration, type of carrier and the source of vitamin A had a marked effect on the stability of a number of carotene and vitamin A concentrates. Burns and Quackenbush (1951) studied the effect of several feed ingredients on the stability of vitamin A supplied by several types of commercial concentrates, and reported that stability was enhanced by mixing with soybean oil meal and to a lesser degree by corn meal, while the addition of the concentrate to glucose (cerelose) diminished the stability of vitamin A.…”

Section: Departments Of Poultry Husbandry and Biochemistry And Nutritmentioning

confidence: 99%

The Stability of Vitamin A in Mixed Feeds and Premixes

Reid¹,

Daugherty²,

Couch³

1955

Poultry Science

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Section: Departments Of Poultry Husbandry and Biochemistry And Nutritmentioning

confidence: 99%

The Stability of Vitamin A in Mixed Feeds and Premixes

Reid¹,

Daugherty²,

Couch³

1955

Poultry Science

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A

Considine

1982

Foods and Food Production Encyclopedia

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Antioxidant Activity of Soybean Flour and Derivatives–a Review

Hayes

Bookwalter

Bagley

1977

Journal of Food Science

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Soybean flour and various derivatives, with different natural, interacting primary antioxidants and synergists can stabilize lipids in formulated foods. Soybean flour has been shown to be a basic source of such antioxidant compounds as isoflavone glycosides and their derivatives, phospholipids, tocopherols, amino acids and peptides. There may be some antioxidant impact from aromatic amines and sulfhydryl compounds. Successful efforts have been made to concentrate the antioxidant activity in soy flour by aqueous extraction and by extraction with various organic solvents. Residual antioxidant activity has been reported in food systems containing soy protein concentrates, isolates and textured vegetable protein. Soy protein hydrolyzates have antioxidant activity which is associated with free amino acids and lower molecular weight peptides.

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Stability of Carotene and Vitamin A in Dry Mixtures

Cited by 5 publications

References 4 publications

The Stability of Vitamin A in Mixed Feeds and Premixes

The Stability of Vitamin A in Mixed Feeds and Premixes

A

Antioxidant Activity of Soybean Flour and Derivatives–a Review

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