Concepedia

Nutritional Losses

Nutritional Losses is a phenomenon within food browning reactions characterized by the degradation or reduction of essential nutrients, such as vitamins, amino acids, and antioxidants, due to chemical modifications during non-enzymatic browning processes.

77

Publications

3.4K

Citations

269

Authors

117

Institutions

Publications per year

2017–2026

28

Parents

Publications

77

U.S. Per Capita Food Supply Trends: More Calories, Refined Carbohydrates, and Fats

Judy Putnam, Jane E. Allshouse, Linda Scott Kantor · AgEcon Search (University of Minnesota, USA) · 2002 · 267 citations · Full text

, , +16

Wheat Lipoxygenase Activity Induces Greater Loss of Carotenoids than Vitamin E during Breadmaking

Fanny Leenhardt, Bernard Lyan, Edmond Rock et al. · Journal of Agricultural and Food Chemistry · 2006 · 185 citations

, , +17

Dry matter and nutritional losses during aerobic deterioration of corn and sorghum silages as influenced by different lactic acid bacteria inocula

Ernesto Tabacco, Federico Righi, A. Quarantelli et al. · Journal of Dairy Science · 2011 · 144 citations · Full text

, , +16

Nutrient losses during drying and storage of dehydrated foods

Theodore P. Labuza, Steven R. Tannenbaum · C R C Critical Reviews in Food Technology · 1972 · 141 citations

, , +17

Relationships between degree of milling and loss of Vitamin B, minerals, and change in amino acid composition of brown rice

Kunlun Liu, Jiabao Zheng, Fusheng Chen · LWT · 2017 · 120 citations

, , +16

1–5 of 77

Authors

269

  1. JS
    John Sullivan

    Cornell University, United States

    2 publications · 40 citations

    2

    h-index

  2. FD
    Fabio De Menna

    University of Bologna, Italy

    2 publications · 38 citations

    2

    h-index

  3. EA
    Eugene A. Talley

    Eastern Regional Research Center, United States

    2 publications · 40 citations

    2

    h-index

  4. SP
    Siwaporn Paengkoum

    Suranaree University of Technology, Thailand

    2 publications · 36 citations

    2

    h-index

  5. MF
    Michael F. Kozempel

    Eastern Regional Research Center, United States

    2 publications · 40 citations

    2

    h-index

1–5 of 269

Institutions

117

  1. University of Minnesota

    Minneapolis, United States

    4 h-index

    8 publications

    533 citations

  2. Universidade Estadual Paulista (Unesp)

    São Paulo, Brazil

    2 h-index

    9 publications

    206 citations

  3. Sécurité et Qualité des Produits d'Origine Végétale

    Avignon, France

    2 h-index

    5 publications

    410 citations

  4. Suranaree University of Technology

    Nakhon Ratchasima, Thailand

    2 h-index

    6 publications

    108 citations

  5. Natural Resources Institute

    Chatham, United Kingdom

    2 h-index

    7 publications

    403 citations

  6. Eastern Regional Research Center

    Wyndmoor, United States

    2 h-index

    11 publications

    241 citations

  7. University of Guelph

    Guelph, Canada

    2 h-index

    11 publications

    1.2K citations

  8. Nestlé (Switzerland)

    Vevey, Switzerland

    2 h-index

    2 publications

    131 citations

1–8 of 117

Venues

  1. Journal of Food Science

    JFS · 7 publications · 209 citations

    7

    h-index

  2. Food Security

    3 publications · 133 citations

    3

    h-index

  3. Journal of Agricultural and Food Chemistry

    3 publications · 307 citations

    3

    h-index

  4. Brazilian Journal of Microbiology

    2 publications · 54 citations

    2

    h-index

  5. Food / Nahrung

    2 publications · 45 citations

    2

    h-index

1–5