QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Richardson, L. R. Articles by Ritchey, S. J. Search for Related Content PubMed Articles by Richardson, L. R. Articles by Ritchey, S. J.

Comparative Vitamin K Activity of Frozen, Irradiated and Heat-Processed Foods¹

Department of Biochemistry and Nutrition, The Agricultural and Mechanical College of Texas, Texas Agricultural Experiment Station, College Station, Texas

The vitamin K content of 6 foods which had been frozen, canned by conventional heat treatment, and irradiated with 2.79 and 5.58 megarads of gamma rays was obtained using the chick assay procedure. Foods assayed for vitamin K were asparagus, broccoli, cabbage, cauliflower, green beans and spinach. The values for vitamin K activity were higher in some instances and lower in a few cases in the treated foods than in the frozen foods. Similar variations in values were obtained after the foods had been stored 15 months. These differences were attributed chiefly to variations in values obtained for different levels of a food and it was concluded that there was no appreciable difference in vitamin K activity caused by the method of preservation or by storage.

Manuscript received 20 October 1960.