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Effect of Radiation and Conventional Processing on the Thiamin Content of Pork

✍ Scribed by M. H. THOMAS; B. M. ATWOOD; E. WIERBICKI; I. A. TAUB

Book ID
108805138
Publisher
Institute of Food Technologists
Year
1981
Tongue
English
Weight
650 KB
Volume
46
Category
Article
ISSN
0022-1147

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Soymilk was heated over a range of temperatures (90È140Β‘C) and times (0È6 h). The available lysine, thiamine and riboΓ‘avin content of the soymilk samples were determined. There was no signiÐcant change in available lysine during a 3 h heating period at 95Β‘C. At elevated temperatures of 120 and 140Β‘C