Effects of Microwave Heating on the Loss of Vitamin B(12) in Foods.

  title={Effects of Microwave Heating on the Loss of Vitamin B(12) in Foods.},
  author={Watanabe and Abe and Fujita and Goto and Hiemori and Nakano},
  journal={Journal of agricultural and food chemistry},
  volume={46 1},
  • Watanabe, Abe, Nakano
  • Published 19 January 1998
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
To clarify the effects of microwave heating on the loss of vitamin B(12) in foods, raw beef, pork, and milk were treated by microwave heating and then their vitamin B(12) contents were determined according to a chemiluminescent vitamin B(12) assay with hog intrinsic factor. Appreciable loss ( approximately 30-40%) of vitamin B(12) occurred in the foods during microwave heating due to the degradation of vitamin B(12) molecule by microwave heating. When hydroxo vitamin B(12), which predominates… 

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