{"refrec":{"BRefID":10686,"RR":"<b>Braekkan, O.R.</b> (1962). B-vitamins in some fish products, <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 141-145","BEntID":10686,"PublicFlag":1,"CheckedFlag":0,"wosflag":null,"vabbflag":null,"RefStringPartII":", <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 141-145","DocTypID":17,"DocType":"Book chapters","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Braekkan, O.R.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Braekkan, O.R.","Englishabstract":"B-vitamins in some fish products are here reviewed, and summarized values are given for the B-vitamines thiamine, riboflavin, niacin, vitamin B<sub>12</sub>, vitamin B<sub>6</sub>, pantothenic acid and biotin. Weight-by-weight cured fish products usually show higher values than the corresponding fillets. Canned products usually show weight-by-weight values of the same order as for the corresponding fresh tish. Smoked and canned products of herring, mackerel, tuna and salmon are found fairly good sources of B-vitamins. They usually contain high amounts of niacin, in some cases much higher than common meat products. Canned shellfish show generally low values for the B-vitamins; but products which include the viscera are good sources of vitamin B<sub>12</sub>. Molluscs generally contain very high concentrations of vitamin B<sub>12</sub> . Canned products of cod liver and roe and of herring roe are judged good dietary sources of B-vitamins. In general, fish products compare favourably with other major protein foods as sources of B-vitamins.","AbstractOtherLang":" On a considéré les vitamines B dans quelques produits du poisson. On a donné les valeurs résumées pour les vitamines B: thiamine, riboflavine, niacine, vitamine B<sub>12</sub>, vitamine B<sub>6</sub>, acide pantothénique et biotine. En égalité de poids, les produits traités du poisson montrent habituellement des valeurs plus hautes que les filets correspondants. En égalité de poids, les produits en boîtes montrent habituellement des valeurs comparables à celles des poissons frais correspondants. Les produits, fumés et en boites, de hareng, maquereau, thon et saumon sont apparus comme des sources assez bonnes de vitamines B. Ils contiennent habituellement des montants élevés de niacine, en quelques cas supérieurs à ceux des produits courants de la viande. Les coquillages et crustacés montrent en général des faibles teneurs en vitamines B, mais les produits qui comportent les viscères sont de bonnes sources de vitamine B<sub>12</sub>. Les mollusques contiennent en général de tres hautes concentrations en vitamine B<sub>12</sub>. On estime que les produits en boîtes de foie et de rogue de morue et de rogue de hareng sont de bonnes sources diététiques de vitamines B. D'une façon générale, les produits de poisson se comparent d'une façon favorable avec les autres aliments protéiques principaux comme sources de vitamines B.","BibLvlCode":"AM","StandardTitle":"B-vitamins in some fish products","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":1962,"MonPub":null,"DateUpdate":"2001-06-06","DateCreate":"2001-06-06","SecASFANote":null,"ConfID":null,"PeerRev":null,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":10686,"PubliDate":1962,"Pagination":"141-145","XtraPublOfAnaID":null,"ISBN":null,"Volume":null,"Issue":null,"BRefMon":10616,"BRefMonRR":"<b>Heen, E.; Kreuzer, R.</b> (1962). Fish in nutrition. Fishing News (Books): London. 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