Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity
Literature data for the rates of thiamine destruction in a wide variety of model systems, buffer solutions and foods have been used to determine the kinetics of thiamine destruction during processing. A range of conditions, including temperature, pH, oxygen and catalysts indicate that, in most cases...
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| Autores principales: | , , |
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1989
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v24_n1_p1_MAURI http://hdl.handle.net/20.500.12110/paper_09505423_v24_n1_p1_MAURI |
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| Sumario: | Literature data for the rates of thiamine destruction in a wide variety of model systems, buffer solutions and foods have been used to determine the kinetics of thiamine destruction during processing. A range of conditions, including temperature, pH, oxygen and catalysts indicate that, in most cases, the destruction of thiamine follows first order reaction kinetics. When information is limited, these calculations may be used to extrapolate data and predict modifications of processing to minimize losses of thiamine. Copyright © 1989, Wiley Blackwell. All rights reserved |
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