Effect of microwave processing on water soluble vitamins: kinetic parameters
The effects of microwave processing on water soluble vitamins (ascorbic acid, niacin, thiamin, and riboflavin) were determined. The kinetic parameters of vitamin degradation reactions for microwave heating were determined for model vitamin systems. The degradation reactions were found to be first-or...
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| Veröffentlicht in: | International journal of food properties 1999-01, Vol.2 (3), p.255-264 |
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| container_end_page | 264 |
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| container_issue | 3 |
| container_start_page | 255 |
| container_title | International journal of food properties |
| container_volume | 2 |
| creator | Okmen, Z.A Bayindirli, A.L |
| description | The effects of microwave processing on water soluble vitamins (ascorbic acid, niacin, thiamin, and riboflavin) were determined. The kinetic parameters of vitamin degradation reactions for microwave heating were determined for model vitamin systems. The degradation reactions were found to be first-order reactions. The kinetic parameters at different temperatures were also determined. |
| doi_str_mv | 10.1080/10942919909524609 |
| format | Article |
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The kinetic parameters of vitamin degradation reactions for microwave heating were determined for model vitamin systems. The degradation reactions were found to be first-order reactions. 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The kinetic parameters of vitamin degradation reactions for microwave heating were determined for model vitamin systems. The degradation reactions were found to be first-order reactions. The kinetic parameters at different temperatures were also determined.</description><subject>ascorbic acid</subject><subject>degradation</subject><subject>equations</subject><subject>food processing quality</subject><subject>kinetics</subject><subject>microwave treatment</subject><subject>niacin</subject><subject>nutrient retention</subject><subject>processing losses</subject><subject>riboflavin</subject><subject>thiamin</subject><issn>1094-2912</issn><issn>1532-2386</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><recordid>eNqF0M1KAzEQB_AgCtbqA3gyL7A6k2R3E_EipX5AwYP2HLLZbInubkqytvbtXam3gp5mYP6_YRhCLhGuESTcICjBFCoFKmeiAHVEJphzljEui-OxH-fZGGCn5CyldwCUHGFCFvOmcXagoaGdtzFszcbRdQzWpeT7FQ093ZrBRZpC-1m1jm78YDrfp1v64Xs3eEvXJprOjZl0Tk4a0yZ38VunZPkwf5s9ZYuXx-fZ_SKzAnHIMGeylry0wGrLXZlbtGiYrbjAHGpwsrK5ElhY5UTBKxDG5iVIbivJBRg-JbjfOx6cUnSNXkffmbjTCPrnHfrgHaO52xvfNyF2ZhtiW-vB7NoQm2h665Pmf_HyX36g9PA1jPJqLxsTtFnFMbh8ZYAcmBJclJJ_A7D-gU8</recordid><startdate>19990101</startdate><enddate>19990101</enddate><creator>Okmen, Z.A</creator><creator>Bayindirli, A.L</creator><general>Taylor & Francis Group</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19990101</creationdate><title>Effect of microwave processing on water soluble vitamins: kinetic parameters</title><author>Okmen, Z.A ; Bayindirli, A.L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c411t-1528d837c02dc3e75c1c1a2cb34150d0e8bc59416c9e463b04ac57083cb8340a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>ascorbic acid</topic><topic>degradation</topic><topic>equations</topic><topic>food processing quality</topic><topic>kinetics</topic><topic>microwave treatment</topic><topic>niacin</topic><topic>nutrient retention</topic><topic>processing losses</topic><topic>riboflavin</topic><topic>thiamin</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Okmen, Z.A</creatorcontrib><creatorcontrib>Bayindirli, A.L</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><jtitle>International journal of food properties</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Okmen, Z.A</au><au>Bayindirli, A.L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of microwave processing on water soluble vitamins: kinetic parameters</atitle><jtitle>International journal of food properties</jtitle><date>1999-01-01</date><risdate>1999</risdate><volume>2</volume><issue>3</issue><spage>255</spage><epage>264</epage><pages>255-264</pages><issn>1094-2912</issn><eissn>1532-2386</eissn><abstract>The effects of microwave processing on water soluble vitamins (ascorbic acid, niacin, thiamin, and riboflavin) were determined. The kinetic parameters of vitamin degradation reactions for microwave heating were determined for model vitamin systems. The degradation reactions were found to be first-order reactions. The kinetic parameters at different temperatures were also determined.</abstract><pub>Taylor & Francis Group</pub><doi>10.1080/10942919909524609</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1094-2912 |
| ispartof | International journal of food properties, 1999-01, Vol.2 (3), p.255-264 |
| issn | 1094-2912 1532-2386 |
| language | eng |
| recordid | cdi_crossref_primary_10_1080_10942919909524609 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | ascorbic acid degradation equations food processing quality kinetics microwave treatment niacin nutrient retention processing losses riboflavin thiamin |
| title | Effect of microwave processing on water soluble vitamins: kinetic parameters |
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