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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Detalles Bibliográficos
Autores principales: BRIOZZO, J., BASUALDO, R.N., CARRERA, P.A., ALZAMORA, S.M., CHIRIFE, J.
Formato: JOUR
Materias:
Pisum sativum
Zea mays
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00221147_v52_n3_p827_BRIOZZO
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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