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: MAURI, L.M., ALZAMORA, S.M., CHIRIFE, J., TOMIO, M.J.
Formato: JOUR
Materias:
First order reactions
kinetic rate constants
pH
thiamine retention
water activity
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v24_n1_p1_MAURI
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_09505423_v24_n1_p1_MAURI2023-10-03T15:50:19Z Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity MAURI, L.M. ALZAMORA, S.M. CHIRIFE, J. TOMIO, M.J. First order reactions kinetic rate constants pH thiamine retention 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, 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 Fil:MAURI, L.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:ALZAMORA, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:TOMIO, M.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09505423_v24_n1_p1_MAURI
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic First order reactions
kinetic rate constants
pH
thiamine retention
water activity
spellingShingle First order reactions
kinetic rate constants
pH
thiamine retention
water activity
MAURI, L.M.
ALZAMORA, S.M.
CHIRIFE, J.
TOMIO, M.J.
Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity
topic_facet First order reactions
kinetic rate constants
pH
thiamine retention
water activity
description 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
format JOUR
author MAURI, L.M.
ALZAMORA, S.M.
CHIRIFE, J.
TOMIO, M.J.
author_facet MAURI, L.M.
ALZAMORA, S.M.
CHIRIFE, J.
TOMIO, M.J.
author_sort MAURI, L.M.
title Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity
title_short Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity
title_full Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity
title_fullStr Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity
title_full_unstemmed Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity
title_sort review: kinetic parameters for thiamine degradation in foods and model solutions of high water activity
url http://hdl.handle.net/20.500.12110/paper_09505423_v24_n1_p1_MAURI
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AT alzamorasm reviewkineticparametersforthiaminedegradationinfoodsandmodelsolutionsofhighwateractivity
AT chirifej reviewkineticparametersforthiaminedegradationinfoodsandmodelsolutionsofhighwateractivity
AT tomiomj reviewkineticparametersforthiaminedegradationinfoodsandmodelsolutionsofhighwateractivity
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