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Effect of sterilization and storage of vegetable-and-meat preserves on the stability of different forms of thiamin

, : Effect of sterilization and storage of vegetable-and-meat preserves on the stability of different forms of thiamin. Przemys Spozywczy 37(11): 500-503

Four types of vegetable-and-meat preserves were sterilized at 121 degrees C for 80 min and stored at 15 degrees. Samples of one type of preserve were additionally kept at 0 degrees , 35 degrees and 45 degrees. Changes in the contents of thiamin and thiamin pyrophosphate (TP) during sterilization and storage were examined by fluorimetry.

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Related references

Mazokhina, N.N.; Bogdanova, N.V.; Popova, T.Y.; Laryushkina, E.Y.; Zazovskaya, F.L., 1976: Development of sterilization conditions for the production of meat and vegetable, vegetable and milk preserves. Sterilization regimes were studied with a number of canned foods, 3 of which (soup and porridge) contained milk. A sterilization regime involving heating at 120 deg C was found adequate only for the soup.

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