CHEMISTRY OF THIAMINE DEGRADATION IN FOOD PRODUCTS AND MODEL SYSTEMS - REVIEW

[1] AGRAWAL D. K., 1963, INDIAN JOUR TECHNOL, V1, P90

[2] VOLATILE FLAVOR COMPOUNDS PRODUCED BY HEAT DEGRADATION OF THIAMINE (VITAMIN B1) [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (02) : 390 - &

[3] BENDIX GH, 1951, FOOD RES, V16, P494

[4] BERAL H, 1961, FARM BUCHUREST, V9, P501

[5] BIDMEAD DS, 1968, Patent No. 3394016

[6] BOISSIER JR, 1969, ANN PHARM FR, V27, P599

[7] The thermal decomposition of aneurin and co-carboxylase at varying hydrogen ion concentrations [J]. BIOCHEMICAL JOURNAL, 1943, 37 : 518 - 522

[8] BRENNER S, 1948, FOOD TECHNOL-CHICAGO, V2, P207

[9] SELECTIVE THIAMINE REMOVAL FROM CULTURE MEDIA BY ULTRAVIOLET IRRADIATION [J]. APPLIED MICROBIOLOGY, 1968, 16 (03) : 530 - &

[10] CIGDEM M, 1965, KIM SANAYI, V13, P99

[1] AGRAWAL D. K., 1963, INDIAN JOUR TECHNOL, V1, P90

[2] VOLATILE FLAVOR COMPOUNDS PRODUCED BY HEAT DEGRADATION OF THIAMINE (VITAMIN B1) [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (02) : 390 - &

[3] BENDIX GH, 1951, FOOD RES, V16, P494

[4] BERAL H, 1961, FARM BUCHUREST, V9, P501

[5] BIDMEAD DS, 1968, Patent No. 3394016

[6] BOISSIER JR, 1969, ANN PHARM FR, V27, P599

[7] The thermal decomposition of aneurin and co-carboxylase at varying hydrogen ion concentrations [J]. BIOCHEMICAL JOURNAL, 1943, 37 : 518 - 522

[8] BRENNER S, 1948, FOOD TECHNOL-CHICAGO, V2, P207

[9] SELECTIVE THIAMINE REMOVAL FROM CULTURE MEDIA BY ULTRAVIOLET IRRADIATION [J]. APPLIED MICROBIOLOGY, 1968, 16 (03) : 530 - &

[10] CIGDEM M, 1965, KIM SANAYI, V13, P99