The kinetics study on 5- formyltetrahydrofolic acid degradation and 5,10- methenyltetrahydrofolic acid formation during thermal and combined high pressure thermal treatments
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Published:2017
Issue:
Volume:05
Page:132
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ISSN:1859-2333
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Container-title:Can Tho University Journal of Science
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language:en
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Short-container-title:CTU Journal
Publisher
Can Tho University
Reference11 articles.
1. Butz, P., Serfert, Y., Fernandez Garcia, A., Dieterich, S., Lindauer, R., Bognar, A., Tauscher, B., 2004. Influence of high pressure treatment at 25°C and 80°C on Folates in Orange Juice and Model Media. Journal of Food Science. 69: 117-121. 2. Forssén, K.M., Jägerstad, M.I., Wigertz, K., Witthöft, C.M., 2000. Folates and dairy products: A Critical Update. Journal of the American College of Nutrition. 19(2): 100S-110S 3. Hawkes, J.G., Villota, R., 1989. Folates in foods: reactivity, stability during processing, and nutritional implications. Critical Reviews in Food Science and Nutrition. 28(6): 439-538. 4. Indrawati, Arroqui, C., Messagie, I., Nguyen, M.T., Van Loey, A., Hendrickx, M., 2004. Comparative study on pressure and temperature stability of 5-methyltetrahydrofolic acid in model systems and in food products. Journal of Agricultural and Food Chemistry. 52(3): 485-492. 5. May, M., Bardos, T.J., Barger, F.L., Lansford, H., Ravel, J.M., Sutherland, G.L., Shive, W., 1951. Synthetic and degradative investigations of the structure of folinic acid-SF. Journal of the American Chemical Society. 73: 3067-3075.
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