Thermal degradation kinetics of thiamine in periwinkle based formulated low acidity foods-Reference-Cited by-同舟云学术

Thermal degradation kinetics of thiamine in periwinkle based formulated low acidity foods

Published:2000-05 Issue:3 Volume:35 Page:315-321
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Ariahu Charles C.,Ogunsua Augustine O.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2000.00366.x/fullpdf

Reference18 articles.

1. The inactivation and regeneration of peroxidase in relation to the high temperature-short time processing of vegetables

2. C. C. Ariahu (1990 ). Effect of thermal processing on the quality of periwinkle-based formulated food products., PhD Thesis , Obafemi Awolowo University, Ile-Ife, Nigeria.

3. KINETICS OF HEAT/ENZYMIC DEGRADATION OF ASCORBIC ACID IN FLUTED PUMPKIN (Telfairia occidentalis) LEAVES

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