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References

  • Fillion L, Henry CJ. Nutrient losses and gains during frying: a review. Int J Food Sci Nutr 1998 Mar;49(2):157-68.
  • Graham DM. Alteration of nutritive value resulting from processing and fortification of milk and milk products. J Dairy Sci 1974 Jun;57(6):738-45.
  • Hawkes JG, Villota R. Folates in foods: reactivity, stability during processing, and nutritional implications. Crit Rev Food Sci Nutr 1989;28(6):439-538.
  • King JM, White PJ. Impact of processing on formation of trans fatty acids. Adv Exp Med Biol 1999;459:51-65.
  • Lorenz K. Cereal sprouts: composition, nutritive value, food applications. Crit Rev Food Sci Nutr 1980;13(4):353-85.
  • Prochaska LJ, Nguyen XT, Donat N, Piekutowski WV. Effects of food processing on the thermodynamic and nutritive value of foods: literature and database survey. Med Hypotheses 2000 Feb;54(2):254-62.
  • Quattrucci E, Masci V. Nutritional aspects of food preservatives. Food Addit Contam 1992 Sep-1992 Oct 31;9(5):515-25.
  • Reddy MB, Love M. The impact of food processing on the nutritional quality of vitamins and minerals. Adv Exp Med Biol 1999;459:99-106.
  • Slavin JL, Jacobs D, Marquart L. Grain processing and nutrition. Crit Rev Biotechnol 2001;21(1):49-66.
  • Wanasundara PK, Shahidi F. Process-induced compositional changes of flaxseed. Adv Exp Med Biol 1998;434:307-25.

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