Degradation Kinetics of Thiamine in Aqueous Systems at High Temperatures
Author:
Publisher
Elsevier BV
Subject
General Computer Science
Reference24 articles.
1. Factors influencing the stability of thiamine during heat sterilization;Bendix;Food Res,1951
2. The thermal decomposition of thiamine and carboxylase at varying hydrogen-ion concentrations;Booth;Biochem.J,1943
3. TheRetention of Nutrients During Canning;Cameron,1955
4. Storage stability of thiamine and riboflavin in a dehydrated food system;Dennison;J. Food Process.Preserv,1977
5. Chemistry of thiamine degradation in food products and model systems: A Review;Dwivedi;J. Agr. Food Chem,1973
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