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Abstract:

The effect of pH adjustment, in the range 5.0–6.9, on the thiamine retection after thermal processing of canned pea, corn, pork and beef liver pureés was studied. In all foods tested, reduction of pH, in the range studied, dramatically increased the retention of thiamin after processing. Retention of thiamin in processed pea and corn purees adjusted to pH 5.6 increased by 95% and 63%, respectively, as compared to samples having normal pH (6.9 for pea and 6.5 for corn). Copyright © 1987, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment
Autor:BRIOZZO, J.; BASUALDO, R.N.; CARRERA, P.A.; ALZAMORA, S.M.; CHIRIFE, J.
Filiación:Departamento de lndustrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, 1428, Argentina
Lnstituto Analitico Especializado, Alvear 606, Villa Ballester, 1653, Argentina
Palabras clave:Pisum sativum; Zea mays
Año:1987
Volumen:52
Número:3
Página de inicio:827
Página de fin:829
DOI: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06738.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_v52_n3_p827_BRIOZZO

Referencias:

  • Carrera, P.A., (1974), Aplicación de1 método microbiológico al estudio de las caracteristicas nutricionales de los alimentos: vitaminas hidrosolubles. PhD Thesis, Facultad de Farmacia y Bioquimica, Universidad de Buenos Aires; Dwivedi, B.K., Arnold, R.G., Chemistry of thiamine degradation (1972) Mechanisms of thiamin degradation in model system. J. Food Sci., 37, p. 886
  • Dwivedi, B.K., Arnold, R.G., Chemistry of thiamin degradation in food products and model systems: a review (1973) J. Agric. Food Chem., 21, p. 54
  • Farrer, K.T.H., The thermal destruction of vitamin B1 (1945) 2. The influence of buffer salts on the rate of destruction of co-carboxylase at 100°C. Biochem. J., 39, p. 261
  • Farrer, K.T.H., The thermal destruction of vitamin B1 in foods (1955) Adv. Food Res., 6, p. 257
  • Mauri, L.M., (1984), Cinética de la destrucción de tiamina en sistemas modelo de alta actividad acuosa. M. Sc. thesis., Universidad National de Mar del Plata, Argentina; Mauri, L.M., Resnik, S.L., Tomio, J.M., Chirife, J., (1986), Kinetics of thiamine loss in model food systems of high water activity. Anales de la Asociación Quimica Argentina. In press; Stumbo, C.R., Purohit, KS., Ramakrishnan, T.V., Thermal process lethality guide for low‐acid foods in metal containers (1975) J. Food Sci., 40, p. 316

Citas:

---------- APA ----------
BRIOZZO, J., BASUALDO, R.N., CARRERA, P.A., ALZAMORA, S.M. & CHIRIFE, J. (1987) . Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment. Journal of Food Science, 52(3), 827-829.
http://dx.doi.org/10.1111/j.1365-2621.1987.tb06738.x
---------- CHICAGO ----------
BRIOZZO, J., BASUALDO, R.N., CARRERA, P.A., ALZAMORA, S.M., CHIRIFE, J. "Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment" . Journal of Food Science 52, no. 3 (1987) : 827-829.
http://dx.doi.org/10.1111/j.1365-2621.1987.tb06738.x
---------- MLA ----------
BRIOZZO, J., BASUALDO, R.N., CARRERA, P.A., ALZAMORA, S.M., CHIRIFE, J. "Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment" . Journal of Food Science, vol. 52, no. 3, 1987, pp. 827-829.
http://dx.doi.org/10.1111/j.1365-2621.1987.tb06738.x
---------- VANCOUVER ----------
BRIOZZO, J., BASUALDO, R.N., CARRERA, P.A., ALZAMORA, S.M., CHIRIFE, J. Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment. J. Food. Sci. 1987;52(3):827-829.
http://dx.doi.org/10.1111/j.1365-2621.1987.tb06738.x