EFFECT OF BLANCHING, EDTA AND NAHSO3 ON COLOR AND VITAMIN-B6 RETENTION IN CANNED GARBANZO BEANS

被引：14

作者：

DAOUD, HN ^{[1
]}

LUH, BS ^{[1
]}

MILLER, MW ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01502.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：375 / 378

页数：4

共 23 条

[1] [Anonymous], 1970, OFFICIAL METHODS ANA
[2] MICROBIOLOGICAL ASSAY OF VITAMIN-B6 COMPLEX (PYRIDOXINE, PYRIDOXAL AND PYRIDOXAMINE) WITH KLOECKERA-BREVIS
BARTONWRIGHT, EC
[J]. ANALYST, 1971, 96 (1141) : 314 - +
[3] Chichester D.F., 1972, HDB FOOD ADDITIVES, P142
[4] DAOUD HN, 1973, THESIS U CALIFORNIA
[5] DIMAUNAHAN LB, 1973, J NUTRI, V26, P191
[6] VITAMIN-B6 CONTENT OF TURKEY COOKED FROM FROZEN, PARTIALLY FROZEN AND THAWED STATES
ENGLER, PP
BOWERS, JA
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (03) : 615 - 617
[7] EVERSON GJ, 1964, FOOD TECHNOL-CHICAGO, V18, P87
[8] FLUORIMETRIC DETERMINATION OF PYRIDOXAL IN DRIED MILK
FIEDLEROVA, V
DAVIDEK, J
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1974, 155 (05): : 277 - 281
[9] FURIA TE, 1972, HDB FOOD ADDITIVES, P271
[10] GYORGY P, 1971, AM J CLIN NUTR, V24, P1250