THERMAL THIAMINE DESTRUCTION - A 2ND ORDER REACTION

被引：8

作者：

HORAK, FP

KESSLER, HG

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1981年 / 173卷 / 01期

关键词：

D O I：

10.1007/BF01042831

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1 / 6

页数：6

共 18 条

[1]

[Anonymous], 1981, FOOD ENG DAIRY TECHN

[2]

BAYOUMI ES, 1980, MILCHWISSENSCHAFT, V35, P278

[3]

BLANC B, 1980, ALIMENTA SONDERAUSGA, V5

[4] COMPARISON OF MILDS PROCESSED BY DIRECT AND INDIRECT METHODS OF ULTRA-HIGH-TEMPERATURE STERILIZATION .4. VITAMIN COMPOSITION OF MILKS STERILIZED BY DIFFERENT PROCESSES [J].

BURTON, H ;

FORD, JE ;

PERKIN, AG ;

PORTER, JWG ;

SCOTT, KJ ;

THOMPSON, SY ;

TOOTHILL, J ;

EDWARDSW.JD .

JOURNAL OF DAIRY RESEARCH, 1970, 37 (03) :529-&

[5] MICROBIOLOGICAL ASSAY FOR THIAMIN USING LACTOBACILLUS-VIRIDESCENS [J].

DEIBEL, RH ;

EVANS, JB ;

NIVEN, CF .

JOURNAL OF BACTERIOLOGY, 1957, 74 (06) :818-821

[6]

FARRER K. T. H., 1955, Advances in Food Research, V6, P257

[7] EFFECTS OF ULTRA-HIGH-TEMPERATURE (UHT) PROCESSING AND OF SUBSEQUENT STORAGE ON VITAMIN CONTENT OF MILK [J].

FORD, JE ;

PORTER, JWG ;

THOMPSON, SY ;

TOOTHILL, J ;

EDWARDSW.J .

JOURNAL OF DAIRY RESEARCH, 1969, 36 (03) :447-&

[8]

GORNER F, 1980, NAHRUNG, V24, P373, DOI 10.1002/food.19800240407

[9] NUTRITIVE PROPERTIES OF FRESHLY PREPARED + STORED EVAPORATED MILKS MANUFACTURED BY NORMAL COMMERCIAL PROCEDURE OR BY REDUCED THERMAL PROCESSES IN PRESENCE OF NISIN [J].

GREGORY, ME ;

HENRY, KM ;

KON, SK .

JOURNAL OF DAIRY RESEARCH, 1964, 31 (01) :113-&

[10] EFFECT OF ULTRA-HIGH-TEMPERATURE HEAT TREATMENT ON CONTENT OF THIAMINE VITAMIN B6 AND VITAMIN B12 OF MILK [J].

GREGORY, ME ;

BURTON, H .

JOURNAL OF DAIRY RESEARCH, 1965, 32 (01) :13-&

← 1 2 →