Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment
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 o...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v52_n3_p827_BRIOZZO |
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todo:paper_00221147_v52_n3_p827_BRIOZZO2023-10-03T14:26:57Z Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment BRIOZZO, J. BASUALDO, R.N. CARRERA, P.A. ALZAMORA, S.M. CHIRIFE, J. Pisum sativum Zea mays 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 Fil:BRIOZZO, J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:ALZAMORA, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221147_v52_n3_p827_BRIOZZO |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Pisum sativum Zea mays |
| spellingShingle |
Pisum sativum Zea mays 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 |
| topic_facet |
Pisum sativum Zea mays |
| description |
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 |
| format |
JOUR |
| author |
BRIOZZO, J. BASUALDO, R.N. CARRERA, P.A. ALZAMORA, S.M. CHIRIFE, J. |
| author_facet |
BRIOZZO, J. BASUALDO, R.N. CARRERA, P.A. ALZAMORA, S.M. CHIRIFE, J. |
| author_sort |
BRIOZZO, J. |
| title |
Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment |
| title_short |
Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment |
| title_full |
Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment |
| title_fullStr |
Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment |
| title_full_unstemmed |
Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment |
| title_sort |
improvement of thiamin retention in canned low‐acid foods through ph adjustment |
| url |
http://hdl.handle.net/20.500.12110/paper_00221147_v52_n3_p827_BRIOZZO |
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