ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The kinetics of light-induced riboflavin degradation were evaluated in elbow macaroni, particulate macaroni, nonfat dried milk, skim milk and a buffered solution of riboflavin. A first order degradative mechanism was observed in liquid systems, while a two-phased mechanism was observed in dry food systems. Light intensities of 25, 50 or 100 ft-c showed no significant differences in effect on the rate of riboflavin loss in elbow macaroni; however, a very dim light showed only a single-phased first order rate of loss. In elbow macaroni exposed to a broad range of water activities the degradation of riboflavin increased at elevated relative humidities. Lumichrome was determined to have limited use as a quantitative indicator of riboflavin loss, but could be used as a qualitative indicator of riboflavin degradation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb12458.x
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