These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Kinetic analysis of the loss of some B-vitamins during the cooking of macaroni.
    Author: Ayranci G, Kaya S.
    Journal: Nahrung; 1993; 37(2):153-5. PubMed ID: 8510713.
    Abstract:
    The kinetics of the losses of thiamin, niacinamide, and riboflavin were investigated during the cooking of macaroni at 50, 75, 80, 85, and 90 degrees C. Simultaneous analysis of the vitamins was achieved by HPLC using a mu-Bondapak column. The activation energies for the losses of thiamin, niacinamide, and riboflavin were determined as 25 kJ/mol, 22 kJ/mol, and 11 kJ/mol, respectively. It was concluded that the leaching of these vitamins into cooking water was the main pathway for their loss during macaroni preparation.
    [Abstract] [Full Text] [Related] [New Search]