INFLUENCE OF WATER ACTIVITY ON STABILITY OF VITAMINS IN DEHYDRATED FOODS
- 1 January 1981
- book chapter
- Published by Elsevier
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- OXYGEN EFFECT ON THE DEGRADATION OF ASCORBIC ACID IN A DEHYDRATED FOOD SYSTEMJournal of Food Science, 1978
- The role of CuCu dinuclear complexes in the oxidation of ascorbic acid by O2 a model for copper-oxidase activityJournal of Inorganic and Nuclear Chemistry, 1975
- Chemistry of thiamine degradation on food products and model systems. ReviewJournal of Agricultural and Food Chemistry, 1973
- Rationale and technology of food fortification with vitamins, minerals, and amino acidsC R C Critical Reviews in Food Technology, 1971
- A general purpose curve fitting program for class and research useJournal of Chemical Education, 1971
- Tocopherol content of seaweed and seaweed meal: III.—Influence of processing and storage on the content of tocopherols, carotenoids and ascorbic acid in seaweed mealJournal of the Science of Food and Agriculture, 1969
- 554. The kinetics of the decomposition of the addition compounds formed by sodium bisulphite and a series of aldehydes and ketones. Part IJournal of the Chemical Society, 1958
- 555. The kinetics of the decomposition of the addition compounds formed by sodium bisulphite and a series of aldehydes and ketones. Part II. General discussion of energy–entropy relationsJournal of the Chemical Society, 1958
- EFFECT OF SUGARS ON CONVERSION OF DEHYDRO ASCORBIC ACIDJournal of Food Science, 1949
- The Activated Complex in Chemical ReactionsThe Journal of Chemical Physics, 1935