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RETENTION OF SOME VITAMINS OF THE B-COMPLEX IN BEEF DURING COOKING

✍ Scribed by BERNADINE H. MEYER; WINIFRED F. HINMAN; EVELYN G. HALLIDAY

Book ID
108790628
Publisher
Institute of Food Technologists
Year
1947
Tongue
English
Weight
602 KB
Volume
12
Category
Article
ISSN
0022-1147

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Kinetic analysis of the loss of some B-v
Kinetic analysis of the loss of some B-vitamins during the cooking of macaroni
✍ Ayranci, G. ;Kaya, S. πŸ“‚ Article πŸ“… 1993 πŸ› John Wiley and Sons 🌐 English βš– 190 KB πŸ‘ 1 views

The kinetics of the losses of thiamin, niacinamide, and riboflavin were investigated during the cooking of macaroni at 50,75, 80, 85, and 90 "C. Simultaneous analysis of the vitamins was achieved by HPLC using a p-Bondapak column. The activation energies for the losses of thiamin, niacinamide, and r