Alfred Bognar

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The changes in nutrients during the germination of wheat, mung beans and chickpeas were investigated. Germination was performed under conditions commonly used in the household. The amount of water taken up during 4 days of germination varied from 159 g/100 g (chickpeas) to 450 g/100 g (mung beans). For all three seeds losses of dry matter and carbohydrates(More)
  • A Bognár
  • Zeitschrift für Lebensmittel-Untersuchung und…
  • 1992
A standardized method to determine the vitamin D content of food by means of HPLC is described. After the test material was homogenized and saponified with ethanolic aqueous potassium hydroxide solution, vitamin D was extracted using n-hexane. Using HPLC on a silica gel column, the fraction containing vitamin D is separated from the nonsaponifiable residue.(More)
  • A Bognar
  • Zeitschrift für Lebensmittel-Untersuchung und…
  • 1985
A method for the quantitative determination of vitamin B6 in food by using high-pressure liquid chromatography and a fluorescence detector is described. The analytical method measures any vitamin B6 compound present in food (pyridoxamine, pyridoxal, pyridoxine and their phosphoric acid esters). Pyridoxamine (PM), pyridoxal (PL) and pyridoxine (PN) are(More)
Meals produced on a large scale for public feeding establishments (sterilized, quick frozen, cooled) have to be heated before they are served. Meals prepared in central kitchens are kept warm for several hours. The influence of heating and holding is explained with quick frozen meals being kept warm as examples. If quick frozen meals in multi-portion trays(More)
  • A Bognar
  • Zeitschrift für Lebensmittel-Untersuchung und…
  • 1986
A standard method using HPLC for the quantitative determination of vitamin A in food is described. The test material is saponified with aqueous ethanolic potassion hydroxide, and the vitamin A alcohol liberated is extracted with n-hexane. After concentration of the extract, the residue is dissolved in methanol and the vitamin A content determined, after(More)
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