SOME MINOR VOLATILE COMPONENTS FROM THERMALLY DEGRADED THIAMINE-Reference-Cited by-同舟云学术

SOME MINOR VOLATILE COMPONENTS FROM THERMALLY DEGRADED THIAMINE

Published:1973-03 Issue:3 Volume:38 Page:450-452
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

DWIVEDI BASANT K.,ARNOLD ROY G.,LIBBEY LEONARD M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1973.tb01451.x/fullpdf

Reference20 articles.

1. Volatile flavor compounds produced by heat degradation of thiamine (vitamin B1)

2. FACTORS INFLUENCING THE STABILITY OF THIAMINE DURING HEAT STERILIZATION

3. D. Bidmead, C. Giacino, J. Grossman, and P. Krotz (to International Flavors and Fragrances, Inc.). 1968 . Roasted meat flavor and process for producing same. U.S. Patent 3,394,016.

4. H. Budzikiewicz, C. Djerassi, and D.H. Williams, 1964 . In "Interpretation of Mass Spectra of Organic Compounds ," p.231 . Holden-Day, San Francisco.

5. CHEMISTRY OF THIAMINE DEGRADATION: 4-Methyl-5-(?-Hydroxyethyl) Thiazole from Thermally Degraded Thiamine

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