Abstract:
:The kinetics of ascorbic acid degradation in amla (Phyllanthus emblica L.) as well as in pure ascorbic acid solutions at initial concentrations present in amla over a temperature range of 50-120 degrees C (steady-state temperature) has been studied. The ascorbic acid degradation followed first-order reaction kinetics where the rate constant increased with an increase in temperature. The temperature dependence of degradation was adequately modeled by the Arrhenius equation. The activation energies were found to be 4.09 kcal/mole for amla and 4.49 kcal/mole for pure vitamin solution. The degradation kinetics of ascorbic acid was also evaluated in normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient EcoCooker (unsteady state heating process). A mathematical model was developed using the steady-state kinetic parameters obtained to predict the losses of ascorbic acid from the time-temperature data of the unsteady state heating processing method. The results obtained indicate the ascorbic acid degradation is of a similar order of magnitude in all the methods of cooking.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Nisha P,Singhal RS,Pandit ABdoi
10.1080/09637480412331321823subject
Has Abstractpub_date
2004-08-01 00:00:00pages
415-22issue
5eissn
0963-7486issn
1465-3478pii
NKBWQ9UVRNF85V90journal_volume
55pub_type
杂志文章abstract::Phytate, a salt of phytic acid (myo-inositol 1,2,3,4,5,6-hexakisphosphate), is found in certain plant-based foods. It strongly chelates minerals, forming insoluble complexes in the small intestine that cannot be digested or absorbed. Information on the phytate content of rice-based diets of children in Northeast Thail...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
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abstract::As the nutrition transition continues in Africa, it is crucial to identify population-specific dietary patterns. Healthy diets may then be promoted for prevention and alleviation of the chronic disease burden associated with nutrition. Using a semi-quantitate food frequency questionnaire, we conducted a cross-sectiona...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2012.746290
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journal_title:International journal of food sciences and nutrition
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abstract::The aim of the present study is to understand how the attitudes towards food labelling in the Chilean population have changed after the introduction of the Chilean law on food labelling and advertising. A computer-assisted telephone interview was conducted in 2012 and 2016, employing the same procedures. The differenc...
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pub_type: 杂志文章
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abstract::'Arnoia' peppers (Capsicum annuum L. var. annuum cv. Arnoia) are cultivated in areas surrounding the Arnoia River, in Galicia (northwest Spain). Some physical and chemical changes associated with maturation and storage conditions have been reported. Changes in gross composition, the main physico-chemical parameters an...
journal_title:International journal of food sciences and nutrition
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journal_title:International journal of food sciences and nutrition
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pub_type: 杂志文章,评审
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abstract:OBJECTIVES:Celiac disease (CD) is treated by life-long gluten-free diet (GFD). Novel therapies are under development. Willingness of CD children's parents to alternative therapies and GFD impact were evaluated. METHODS:Parents of celiac children on GFD were investigated on need and preference for novel CD therapies, c...
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abstract::Evidence from animal and observational studies has supported the beneficial effects of beta-glucan intake on glycemic control, but intervention studies in hypercholesterolemic crowd have generated mixed results and have not been systematically examined. In the present study, we aimed to quantitatively evaluate the rel...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,meta分析,评审
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更新日期:2015-01-01 00:00:00
abstract:OBJECTIVE:To measure the iodine content in bread and household salt in Denmark after mandatory iodine fortification was introduced and to estimate the increase in iodine intake due to the fortification. DESIGN:The iodine content in rye breads, wheat breads and salt samples was assessed. The increase in iodine intake f...
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pub_type: 临床试验,杂志文章,随机对照试验
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journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,随机对照试验
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pub_type: 杂志文章,收录出版
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更新日期:2014-08-01 00:00:00
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pub_type: 杂志文章,随机对照试验
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更新日期:2013-02-01 00:00:00
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journal_title:International journal of food sciences and nutrition
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journal_title:International journal of food sciences and nutrition
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更新日期:2011-08-01 00:00:00
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journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
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更新日期:2004-05-01 00:00:00
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更新日期:2020-05-01 00:00:00
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journal_title:International journal of food sciences and nutrition
pub_type: 临床试验,杂志文章
doi:10.3109/09637486.2011.587399
更新日期:2011-12-01 00:00:00