Navegar

Colección

Datos Estadísticas

Artículo

Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

Literature data for the rates of thiamine destruction in a wide variety of model systems, buffer solutions and foods have been used to determine the kinetics of thiamine destruction during processing. A range of conditions, including temperature, pH, oxygen and catalysts indicate that, in most cases, the destruction of thiamine follows first order reaction kinetics. When information is limited, these calculations may be used to extrapolate data and predict modifications of processing to minimize losses of thiamine. Copyright © 1989, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity
Autor:MAURI, L.M.; ALZAMORA, S.M.; CHIRIFE, J.; TOMIO, M.J.
Filiación:Departamento de Industrias
Departamento de Química Biológica, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, 1428, Argentina
Palabras clave:First order reactions; kinetic rate constants; pH; thiamine retention; water activity
Año:1989
Volumen:24
Número:1
Página de inicio:1
Página de fin:9
DOI: http://dx.doi.org/10.1111/j.1365-2621.1989.tb00613.x
Título revista:International Journal of Food Science & Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v24_n1_p1_MAURI

Referencias:

  • Alzamora, S.M., Hough, G., Chirife, J., Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas (1985) Journal of Food Technology, 20, pp. 251-262
  • Arabshahi, A., Lund, D.B., Thiamin stability in simulated intermediate moisture food (1988) Journal of Food Science, 53, pp. 199-203
  • Bayoumi, E.S., Reuter, H., Vitamin B1‐Abbau während der UHT‐Erhitzung von Vollmilch (1980) Milchwissenschaft, 35, pp. 278-279
  • Bendix, G.H., Heberlein, D.G., Ptak, L.R., Chifcorn, L.E., Factors influencing the stability of thiamine during heat sterilization (1951) Journal of Food Science, 16, pp. 494-503
  • Booth, R.G., The thermal decomposition of aneurin and co‐carboxylase at varying hydrogen ion concentrations (1943) Biochemical Journal, 37, pp. 518-522
  • 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 (1987) Journal of Food Science, 52, pp. 1-2
  • Chirife, J., Ferro, Water activity of fresh foods (1982) Journal of Food Science, 47, pp. 661-663
  • Dwivedi, B.K., Arnold, R.G., Chemistry of thiamine degradation. Mechanisms of thiamine degradation in model system (1972) Journal of Food Science, 37, pp. 886-888
  • Dwivedi, B.K., Arnold, R.G., Chemistry of thiamine degradation in food products and model systems: a review (1973) Journal of Agricultural and Food Chemistry, 21, pp. 54-60
  • Farrer, K.T.H., The thermal destruction of vitamin B1. I. The influence of buffer salts on the rate of destruction of aneurin at 100°C (1945) Biochemical Journal, 39, pp. 128-132
  • Farrer, K.T.H., The thermal destruction of vitamin B1. IV. The influence of the concentration of buffer salts on the rate of destruction of aneurin at 100°C (1947) Biochemical Journal, 41, pp. 167-169
  • Farrer, K.T.H., The thermal destruction of vitamin B1 in foods (1955) Advances in Food Research, 6, pp. 257-311
  • Feliciotti, E., Esselen, W.B., Thermal destruction rates of thiamin in pureed meats and vegetables (1957) Food Technology, 11, pp. 77-84
  • Fernández, B., (1984), Efecto de diferentes solutos en la cinética de degradación de tiamina en sistemas modelo de alimentos de alta actividad acuosa. M.S. thesis, Universidad Nacional de Mar del Plata, Argentina; Fox, M., Loncin, M., Weiss, M., Investigations into the influence of water activity, pH and heat treatment on the breakdown of thiamine in foods (1982) Journal of Food Quality, 5, pp. 161-182
  • Harris, R.S., Karmas, E., (1975) Nutritional Evaluation of Food Processing, , 1st edn., Connecticut:, AVI Publishing Co
  • Hough, G., Alzamora, S.M., Optimization of vitamin, texture and color retention during peas blanching (1984) Lebensmittel, Wissenschaft und Technologie, 17, pp. 209-212
  • Kirk, J.R., Influence of water activity on stability of vitamins in dehydrated foods (1981) Water Activity: Influence on Food Quality, pp. 531-566. , 1st edn, edited by, L.G. Rockland, G.F. Stewart,. New York, Academic Press
  • Labuza, T.P., Nutrient losses during drying and storage of dehydrated foods (1972) CRC Critical Reviews in Food Technology, 3, pp. 217-240
  • Labuza, T.P., Riboh, D., Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods (1982) Food Technology, 36, pp. 66-71
  • Leichter, J., Joslyn, M.A., Protective effect of casein on cleavage of thiamine by sulfite (1969) Journal of Agricultural and Food Chemistry, 17, pp. 1355-1359
  • Lund, D.B., Effects of commercial processing and storage on nutrients (1975) Nutritional Evaluation of Food Processing, p. 205. , edited by, R.S. Harris, E. Karmas,. Westport, Connecticut, AVI Publishing Co
  • Mauri, L.M., (1988), Efecto del soluto usado para ajustar la actividad del agua en la cinética de degradación térmica de tiamina en sistemas modelo. Doctoral thesis. Universidad Nacional de Buenos Aires. Argentina; Mulley, E.A., Stumbo, C.R., Hunting, W.M., Kinetics of thiamine degradation by heat: a new method for studying reaction rates in model systems and food products at high temperatures (1975) Journal of Food Science, 40, pp. 985-988
  • Pitzer, K.S., Mayorga, G., Thermodynamics of electrolytes. II. Activity and osmotic coefficients for strong electrolytes with one or both ions univalent (1973) Journal of Physical Chemistry, 77, pp. 2300-2308
  • Rice, E.E., Beuk, J.F., Reaction rates for decomposition of thiamin in pork at various cooking temperatures (1945) Food Research, 19, pp. 99-107
  • Salunkhe, D.K., (1974) Storage, Processing and Nutritional Quality of Fruits and Vegetables, , 1st edn., Cleveland, Ohio:, CRC Press
  • Schwartzberg, H.G., Solute diffusivities in leaching processes (1982) Food Technology, 36, pp. 75-82
  • Skjöldebrand, C., Anäs, A., Oste, R., Sjödin, P., Prediction of thiamine content in convective heated meat products (1983) Journal of Food Technology, 18, pp. 61-73
  • Tannenbaum, S.R., (1979) Nutritional and Safety Aspects of Food Processing, , 1st edn., New York:, Marcel Dekker, Inc
  • Thompson, D.R., The challenge in predicting nutrient changes during food processing (1982) Food Technology, 36, pp. 97-115

Citas:

---------- APA ----------
MAURI, L.M., ALZAMORA, S.M., CHIRIFE, J. & TOMIO, M.J. (1989) . Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity. International Journal of Food Science & Technology, 24(1), 1-9.
http://dx.doi.org/10.1111/j.1365-2621.1989.tb00613.x
---------- CHICAGO ----------
MAURI, L.M., ALZAMORA, S.M., CHIRIFE, J., TOMIO, M.J. "Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity" . International Journal of Food Science & Technology 24, no. 1 (1989) : 1-9.
http://dx.doi.org/10.1111/j.1365-2621.1989.tb00613.x
---------- MLA ----------
MAURI, L.M., ALZAMORA, S.M., CHIRIFE, J., TOMIO, M.J. "Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity" . International Journal of Food Science & Technology, vol. 24, no. 1, 1989, pp. 1-9.
http://dx.doi.org/10.1111/j.1365-2621.1989.tb00613.x
---------- VANCOUVER ----------
MAURI, L.M., ALZAMORA, S.M., CHIRIFE, J., TOMIO, M.J. Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity. Int. J. Food Sci. Technol. 1989;24(1):1-9.
http://dx.doi.org/10.1111/j.1365-2621.1989.tb00613.x