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...
Guardado en:
| Autores principales: | Mauri, Liliana Mabel, Alzamora, Stella Maris, Tomio, Josefina María |
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| Publicado: |
1989
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| Materias: | |
| 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 |
| Aporte de: |
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