Thermal degradation kinetics of thiamine in periwinkle based formulated low acidity foods

International Journal of Food Science and Technology

Volumn 35, Issue 3, 2000, Pages 315-321

  Ariahu, Charles C ^a   Ogunsua, Augustine O ^b  

^a UNIVERSITY OF AGRICULTURE   (Nigeria)

^b OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

'Egusi soup'; Thermodynamic data; Thiamine losses

Indexed keywords

ARRHENIUS; CATHARANTHUS ROSEUS;

EID: 0034343210     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2000.00366.x     Document Type: Article

References (18)

1. Adams, J. B. (1978). The inactivation and regeneration of peroxidase in relation to the high temperature - short time processing of vegetables. Journal of Food Technology, 13, 281-297.
2. Adebona, M. B., Ariahu, C. C. & Ogunsua, A. O. (1990). Effects of season on the bacteria flora, proximate compositions and mineral contents of the tropical periwinkle (Tympanostomus fuscatus). Lebensmittel-Wissenschaft und -Technologie, 23, 55-58.
3. Ariahu, C. C. (1990). Effect of thermal processing on the quality of periwinkle-based formulated food products. PhD Thesis, Obafemi Awolowo University, Ile-Ife, Nigeria.
4. Ariahu, C. C., Adekunle, D. E. & Nkpa, N. N. (1997). Kinetics of heat/enzymic degradation of ascorbic acid in fluted pumpkin (Telfairia occidentalis) leaves. Journal of Food Processing and Preservation, 21, 21-32.
5. Elkins, E. R. (1979). Nutrient content of raw and canned green beans, peaches and sweet potatoes. Food Technology, 33, 66-70.
6. Everson, G. J., Chang, J., Sherman, L. et al. (1964). Aseptic canning of foods. Thiamine retention as influenced by processing method, storage time and temperature and type of container. Food Technology, 18, 84-86.
7. Feliciotti, E. & Esselen, W. B. (1957). Thermal destruction rates of thiamine in pureed meats and vegetables. Food Technology, 11, 77-84.
8. Krzynowek, J. (1988). Effects of handling, processing and storage on fish and shellfish. In: Nutritional Evaluation of Food Processing. (edsE. Karmas and R. S. Harris), 3rd edn. Pp. 245-265. New York: (AVI) Van Nostrand Reinhold Publishers.
9. Lee, F. V., Khan, M. A. & Klein, B. P. (1981). Effect of preparation and service on the thiamine content of oven-baked chicken. Journal of Food Science, 46, 1560-1562.
10. Lund, D. (1988). Effects of heat processing on nutrients. In: Nutritional Evaluation of Food Processing (eds E. Karmas and R. S. Harris), 3rd edn. Pp. 319-354. New York: (AVI) Van Nostrand Reinhold Publishers.
11. Mauri, L. M., Alzamora, S. M., Chirife, J. et al. (1989). Review: kinetic parameters for thiamine degradation in foods and model solutions of high water activity. International Journal of Food Science and Technology, 24, 1-9.
12. Mulley, E. A., Stumbo, C. R. & Hunting, W. M. (1975). Kinetics of thiamine degradation by heat; a new method for studying reaction rates in model systems and food products at high temperatures. Journal of Food Science, 40, 985-988.
13. National Canners Association (NCA) (1968). Laboratory Mannual for Food Canners and Processors, Vol. 1. Microbiology and Processing. Pp. 179-181. Westport, Connecticut: The Avi Publishing Company Inc.
14. Ogunsua, A. O., Ariahu, C. C. & Adebona, M. B. (1991). Determination of process times for periwinkle based formulated low acid foods. Lebensimittel-Technologie, 24, 38-43.
15. Skjoldebrand, C., Anas, A., Oste, R. et al. (1983). Prediction of thiamine content in convective heated meat products. Journal of Food Technology, 18, 61-73.
16. Thompson, D. R. (1982). The challenge in predicting nutrient changes during food processing. Food Technology, 36, 97-115.
17. Van Boekel, M.A.J.S. (1996). Statistical aspects of kinetic modeling for food science problems. Journal of Food Science, 61, 447-485, 489.
18. Vincent, A. (1980). A Cookery Book for the Tropics. Pp. 4075-4082. London: George Allen and Unwin.