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Impact of non-thermal pasteurization technologies on vitamin B12 content in milk

  • Published:2023-03 Issue: Volume:84 Page:103303
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ceribeli Caroline,Otte Jeanette,Walkling-Ribeiro Markus,Cardoso Daniel Rodrigues,Ahrné Lilia M.

Funder

FAPESP

CAPES

CNPq

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference86 articles.

1. Influence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplements;Aguayo;Journal of Food Quality,2017

2. Stabiliiy of cyanocobalamin solutions insunlight and artificial light;Ahmad;Pakistan Journal of Pharmaceutical Sciences,1993

3. Effect of ascorbic acid on the degradation of cyanocobalamin and hydroxocobalamin in aqueous solution: A kinetic study;Ahmad;AAPS PharmSciTech,2014

4. Vitamin B12 (cobalamin) deficiency in elderly patients;Andrès;Canadian Medical Association Journal,2004

5. Retention of vitamin B12 during manufacture of six fermented dairy products using a validated radio protein-binding assay;Arkbåge;International Dairy Journal,2003

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