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Effect of microwave heating on the thiamin content of cows' milk

Published online by Cambridge University Press:  01 June 2009

Concepcion Vidal-Valverde
Affiliation:
Instituto de Fermentaciones Industriales (CSIC)Juan de la Cierva 3, Madrid 28006, España
Pilar Redondo
Affiliation:
Instituto de Fermentaciones Industriales (CSIC)Juan de la Cierva 3, Madrid 28006, España

Abstract

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Type
Short Communications
Copyright
Copyright © Proprietors of Journal of Dairy Research 1993

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References

Ang, C. Y. W., Chang, C. M. & Livingston, G. E. 1975 Effects of heating methods on vitamin retention in six fresh or frozen prepared food products. Journal of Food Science 40 9971003CrossRefGoogle Scholar
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Goldblith, S. A., Tannenbaum, S. R. & Wang, D. I. C. 1968 Thermal and 2450 MHz microwave energy effect on the destruction of thiamine. Food Technology 22 12661268Google Scholar
Lau, B. L. T., Kakuda, Y. & Aenott, D. R. 1986 Effect of milk fat on the stability of vitamin A in ultra-high temperature milk. Journal of Dairy Science 69 20522059CrossRefGoogle Scholar
Mudgett, R. E. 1989 Microwave food processing. Food Technology 43 117126Google Scholar
Renner, E. 1989 Micronutrients in Milk and Milk-based Food Products. London: Elsevier Applied Science PublishersGoogle Scholar
Thomas, M. H., Decareau, R. V. & Atwood, B. M. 1982 Thiamin and riboflavin content of flake-cut formed pork roasts. Journal of Microwave Power 17 8387Google Scholar
Van Zante, H. J. & Johnson, S. K. 1970 Effect of electronic cookery on thiamine and riboflavin in buffered solutions. Journal of the American Dietetic Association 56 133135Google ScholarPubMed
Vidal-Valverde, C. & Reche, A. 1990 An improved high performance liquid chromatographic method for thiamin analysis in foods. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung 191 313318CrossRefGoogle ScholarPubMed
Vidal-Valverde, C., Reche, A. & Medhano, A. 1990 [Determination of thiamin in milk by HPLC.] 23 Reunión Bienal R.S.E.Q. Salamanca (Spain) 431Google Scholar
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