The fate of thiamin and riboflavin during the preparation of couscous

Food Chemistry

Volumn 55, Issue 1, 1996, Pages 23-27

  Rahmani, Nacera ^a   Muller, H G ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

RIBOFLAVIN; THIAMINE;

ARTICLE; CEREAL; FOOD PROCESSING; PARTICLE SIZE; SAMPLE; WATER VAPOR;

EID: 0029564312     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(95)00065-8     Document Type: Article

References (22)

1. AACC (1983). Approved methods of American Association of Cereal Chemists, 8th edn. St Paul, Minnesota, USA.
2. AOAC (1984). Official Methods of Analysis, 14th edn. Association of Official Analytical Chemists, Washington, DC, USA.
3. Beetner, A., Tsao, T., Frey, A. & Harper, J. (1974). J. Food Sci., 39, 207.
4. Boutrif, E. & Morse, R. E. (1976). Can. Inst. Food Sci. Technol., 9(4), 186.
5. Chaudhri, A. B. (1972). Ph.D. thesis, University of Leeds, UK.
6. Cheldelin, V. & Lane, R. L. (1943). Proc. Soc. Exp. biol. Ned., 54, 53.
7. Dwivedi, B. K. & Arnold, R. G. (1972). J. Agric. Food Chem., 21, 54.
8. Farrer, K. T. H. (1955). Adv. Food Res., 6, 257.
9. Felliciotti, E. & Esselen, W. B. (1957). Food Technol., 11, 77.
10. Galiba, M., Waniska, R. D., Rooney, L. W. & Miller, F. R. (1987). J. Cereal Sci., 7, 183.
11. Galiba, M., Waniska, R. D., Rooney, L. W. & Miller, F. R. (1988). Cereal Food World, 32, 878.
12. Guezlane, L., Selselet, G. A. & Senator, A. (1986). Industries des Cereals, 43, 25.
13. Jansen, B. C. P. (1972). In The Vitamins, eds W. H. Sebrell & R. S. Harris. Academic Press, London, p. 89.
14. Kearsley, M. W. & Rodriguez, N. (1981). J. Food Technol., 16, 421.
15. Kodjo, A. (1981). Thesis -Ing. Inst. Nat. Rech. Agron. University of Montpellier, France.
16. Pearson, D. (1970). The Chemical Analysis of Foods, 6th edn. Churchill, Livingstone, London, p. 9.
17. Rice, E. E. & Beuk, J. F. (1944). Food Res., 10, 99.
18. Rooney, L. W., Kirless, A. W. & Murty, D. S. (1986). Adv. Cereal Sci. Technol., 8, 317.
19. Singh, R. P., Heldman, D. R. & Kirk, J. R. (1975). J. Food Sci, 40, 164.
20. Tan, S. P., Wenlock, R. W. & Buss, D. H. (1985). Immigrant Foods. Second supplement to McCance & Widdowsons: The Composition of Foods. HMSO, London.
21. Uzogara, S. G., Morton, I. D. & Daniel, J. W. (1991). J. Food Sci., 56, 592.
22. Woodcock, E. A., Warthesen, J. J. & Labuza, T. P. (1982). J. Food Sci., 47, 545.