Artículo
Fernández, B.; Mauri, L.M.; Resnik, S.L.; Tomio, J.M. "Effect of Adjusting the Water Activity to 0.95 with Different Solutes on the Kinetics of Thiamin Loss in a Model System" (1986) Journal of Food Science. 51(4):1100-1101
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Abstract:
The kinetics of thiamin degradation in a model system of pH 6.0 and water activity (aw) 0.95 controlled with NaCl, KC1, glycerol or Na2SO4, was studied. The type of solute used to adjust aw, had a dramatic influence on the rate of degradation of thiamin. The loss of vitamin increased in the following order: NaCl > KCl > glycerol > Na2SO4. Activation energies, however, were independent of the type of solute and ranged between24–28 kcallmole. Copyright © 1986, Wiley Blackwell. All rights reserved
Registro:
| Documento: | Artículo |
| Título: | Effect of Adjusting the Water Activity to 0.95 with Different Solutes on the Kinetics of Thiamin Loss in a Model System |
| Autor: | Fernández, B.; Mauri, L.M.; Resnik, S.L.; Tomio, J.M. |
| Filiación: | Depto. de Industries, Facultad de Ciencias Exactas Y Naturales, Univ. de Buenos Aires, Depto. de Quimica Biológica, Buenos Aires, Argentina |
| Año: | 1986 |
| Volumen: | 51 |
| Número: | 4 |
| Página de inicio: | 1100 |
| Página de fin: | 1101 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1986.tb11251.x |
| Título revista: | Journal of Food Science |
| Título revista abreviado: | J. Food. Sci. |
| ISSN: | 00221147 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v51_n4_p1100_Fernandez |
Referencias:
- Benmergui, E.A., Ferro Fontan, C., Chirife, J., The prediction of water activity of aqueous solutions in connection with intermediate moisture foods: 1. aw prediction in single aqueous strong electrolyte solutions (1979) J. Food Technol., 14, p. 625
- Chirife, J., Ferro Fontán, C., Benmergui, E.A., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. IV. aw prediction in aqueous non‐electrolyte solutions (1980) J. Food Technol., 15, p. 59
- Farrer, K.T.H., The thermal destruction of vitamin B1 in foods (1955) Adv. Food Res., 6, p. 257
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- Mauri, L.M., (1984), Cinética de la degradación de tiamina en sistemas modelos acuosos de alta actividad de agua. M.S. thesis, Universidad Nacional de Mar del Plata, Argentina; Pitzer, K.S., Mayorga, G., Thermodynamics of electrolytes. II. Activity and osmotic coefficients for strong electrolytes with one or both ions univalent (1973) The J. of Phys. Chem., 77, p. 2300
- Ryan, M.A., Ingle, J.D., Fluorometric reaction rate method for the determination of thiamin (1980) Analytical Chemistry, 52, p. 2177
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Citas:
---------- APA ----------
Fernández, B., Mauri, L.M., Resnik, S.L. & Tomio, J.M. (1986) . Effect of Adjusting the Water Activity to 0.95 with Different Solutes on the Kinetics of Thiamin Loss in a Model System. Journal of Food Science, 51(4), 1100-1101.http://dx.doi.org/10.1111/j.1365-2621.1986.tb11251.x
---------- CHICAGO ----------
Fernández, B., Mauri, L.M., Resnik, S.L., Tomio, J.M. "Effect of Adjusting the Water Activity to 0.95 with Different Solutes on the Kinetics of Thiamin Loss in a Model System" . Journal of Food Science 51, no. 4 (1986) : 1100-1101.http://dx.doi.org/10.1111/j.1365-2621.1986.tb11251.x
---------- MLA ----------
Fernández, B., Mauri, L.M., Resnik, S.L., Tomio, J.M. "Effect of Adjusting the Water Activity to 0.95 with Different Solutes on the Kinetics of Thiamin Loss in a Model System" . Journal of Food Science, vol. 51, no. 4, 1986, pp. 1100-1101.http://dx.doi.org/10.1111/j.1365-2621.1986.tb11251.x
---------- VANCOUVER ----------
Fernández, B., Mauri, L.M., Resnik, S.L., Tomio, J.M. Effect of Adjusting the Water Activity to 0.95 with Different Solutes on the Kinetics of Thiamin Loss in a Model System. J. Food. Sci. 1986;51(4):1100-1101.http://dx.doi.org/10.1111/j.1365-2621.1986.tb11251.x
