THERMAL-DEGRADATION KINETICS OF PYRIDOXINE HYDROCHLORIDE IN DEHYDRATED MODEL FOOD SYSTEMS

被引：14

作者：

EVANS, SR ^{[1
]}

GREGORY, JF ^{[1
]}

KIRK, JR ^{[1
]}

机构：

[1] UNIV FLORIDA,DEPT FOOD SCI & HUMAN NUTR,GAINESVILLE,FL 32611

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04909.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：555 / &

相关论文

共 12 条

[1] DANIELS R, 1970, MODERN BREAKFAST CER
[2] ASSESSMENT OF ROASTING EFFECTS ON VITAMIN-B6 STABILITY AND BIOAVAILABILITY IN DEHYDRATED FOOD SYSTEMS
GREGORY, JF
KIRK, JR
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (05) : 1585 - 1589
[3] ASSESSMENT OF STORAGE EFFECTS ON VITAMIN-B6 STABILITY AND BIOAVAILABILITY IN DEHYDRATED FOOD SYSTEMS
GREGORY, JF
KIRK, JR
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (06) : 1801 - &
[4] COMPARISON OF HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC AND SACCHAROMYCES-UVARUM METHODS FOR THE DETERMINATION OF VITAMIN-B6 IN FORTIFIED BREAKFAST CEREALS
GREGORY, JF
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1980, 28 (03) : 486 - 489
[5] GREGORY JF, 1980, J FOOD SCI, V80, P84
[6] HASKELL BE, 1970, METHODS ENZYMOLOGY A, V18
[7] LEKLEM JE, 1977, VITAMIN B6 ENRICHMEN
[8] LUND DB, 1977, FOOD TECHNOL-CHICAGO, V31, P71
[9] HOT AIR TOASTING AND ROLLING WHOLE WHEAT - EFFECT ON ORGANOLEPTIC, PHYSICAL AND NUTRITIONAL QUALITY
MOSSMAN, AP
ROCKWELL, WC
FELLERS, DA
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (05) : 879 - 884
[10] PERERA AD, 1979, CEREAL CHEM, V56, P577