Thiamine destruction during extrusion cooking as an indicator of the intensity of thermal processing-Reference-Cited by-同舟云学术

Thiamine destruction during extrusion cooking as an indicator of the intensity of thermal processing

Published:2007-06-28 Issue:5 Volume:22 Page:549-562
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

GUZMAN-TELLO R.,CHEFTEL J. C.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb00520.x/fullpdf

Reference11 articles.

1. Bounie , D. 1986 Etude de l'écoulement et du'mélange axial dans un extruder bi-vis corotatif Ph.D. thèse, Université des Science et Techniques du Languedoc, Montpellier

2. Methods for the Determination of Vitamins in Food

3. A model for mechanical degradation of wheat starch in a single screw extruder;Davidson;Journal of Food Science,1984

4. Chemistry of thiamine degradation in food products and model systems: a review;Dwivedi;Journal of Agricultural and Food Chemistry,1973

5. The thermal destruction of Vitamin B1 in foods;Farrer;Advances in Food Research,1955

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