John G Reinhold
Biographic Data
| ID | 5128863 |
|---|---|
| NAME | John G Reinhold |
| GIVEN NAMES | John G |
| FAMILY NAME | Reinhold |
| SIGNATURE | REINHOLD J G |
| AFFILIATIONS | Shiraz University |
| VERIFIED | No |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 4 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1947 |
| LATEST PUBLICATION YEAR | 1981 |
| H-INDEX | 0 |
An extended study of the effect of Iranian village and urban flatbreads on the mineral balances of two men before and after supplementation with vitamin D
Consumption for a period of 98 days of Iranian flat breads made from lightly milled wheaten flours having high contents of fiber, phytate and phosphorus in amounts sufficient to supply about 60 percent of the energy of a diet adequate in other respects was accompanied by persisting fecal losses of calcium, magnesium and zinc by two men. The losses were undiminished or increased at the end of the study when the balances of the metals remained nega…
Zinc, calcium, phosphorus, and nitrogen balances of Iranian villagers following a change from phytate‐rich to phytate‐poor diets
Metabolic balances of zinc, calcium, phosphorus and nigrogen were measured in 13 villagers resident in the Shiraz region of Iran for the purpose of surveying the state of mineral nutrition of a population that subsists on diets containing large amounts of phytate. Strikingly high retentions of zinc, calcium and phosphorus occurred during the latter six days of nine day periods during which a nutritious diet containing an abundance of these elemen…
Phytate concentrations of leavened and unleavened Iranian breads
Bread made and consumed by villagers of Fars Province in Iran contains high concentrations of phytate (phytic acid) because of the use of flours of high extraction rate, and omission of leaven and fermentation. Leavened breads made in commercial bakeries in cities of the same region from similar flours contain only half to two‐thirds as much phytate. It is concluded that leaven and fermentation are more important determinants of the phytate conce…
Inactivation of the Virus of Infectious Hepatitis in Drinking Water
Inactivation of the Virus of Infectious Hepatitis in Drinking Water John R. Neefe, James B. Baty, John G. Reinhold, and Joseph Stokes, Jr. CopyRight*From the Departments of Pediatrics and Medicine of the School of Medicine and Hospital of the University of Pennsylvania. https://doi.org/10.2105/AJPH.37.4.365 Published Online: August 29, 2011
No prominent works on this page.
Inactivation of the Virus of Infectious Hepatitis in Drinking Water
Inactivation of the Virus of Infectious Hepatitis in Drinking Water John R. Neefe, James B. Baty, John G. Reinhold, and Joseph Stokes, Jr. CopyRight*From the Departments of Pediatrics and Medicine of the School of Medicine and Hospital of the University of Pennsylvania. https://doi.org/10.2105/AJPH.37.4.365 Published Online: August 29, 2011
Phytate concentrations of leavened and unleavened Iranian breads
Bread made and consumed by villagers of Fars Province in Iran contains high concentrations of phytate (phytic acid) because of the use of flours of high extraction rate, and omission of leaven and fermentation. Leavened breads made in commercial bakeries in cities of the same region from similar flours contain only half to two‐thirds as much phytate. It is concluded that leaven and fermentation are more important determinants of the phytate conce…
Zinc, calcium, phosphorus, and nitrogen balances of Iranian villagers following a change from phytate‐rich to phytate‐poor diets
Metabolic balances of zinc, calcium, phosphorus and nigrogen were measured in 13 villagers resident in the Shiraz region of Iran for the purpose of surveying the state of mineral nutrition of a population that subsists on diets containing large amounts of phytate. Strikingly high retentions of zinc, calcium and phosphorus occurred during the latter six days of nine day periods during which a nutritious diet containing an abundance of these elemen…
An extended study of the effect of Iranian village and urban flatbreads on the mineral balances of two men before and after supplementation with vitamin D
Consumption for a period of 98 days of Iranian flat breads made from lightly milled wheaten flours having high contents of fiber, phytate and phosphorus in amounts sufficient to supply about 60 percent of the energy of a diet adequate in other respects was accompanied by persisting fecal losses of calcium, magnesium and zinc by two men. The losses were undiminished or increased at the end of the study when the balances of the metals remained nega…
Chemistry (3 works) · Food Science (3 works) · Animal science (2 works) · Biology (2 works) · Calcium (2 works) · Medicine (2 works) · Phosphorus (2 works) · Phytase and its Applications (2 works) · Phytic acid (2 works) · Protein Hydrolysis and Bioactive Peptides (2 works)