| Автор | Jideani, V. A. |
| Автор | Wedzicha, B. L. |
| Дата выпуска | 1994 |
| dc.description | The fate of sorbic acid in pearl millet and sorghum doughs on cooking and storage is reported. A solution of sorbic acid added to the cereal flours gave a dough, which was cooked to give the product ‘fura’. A significant amount (40%) of the sorbic acid was not recovered from the dough and fura on extraction with methanol. The use of acidified methanol leads to a quantitative recovery of that proportion of the preservative which otherwise becomes unavailable during the cooking of the dough and evidence is presented to suggest that sorbic acid‐thiol adducts are formed at that stage. |
| Формат | application.pdf |
| Издатель | Taylor & Francis Group |
| Копирайт | Copyright Taylor and Francis Group, LLC |
| Тема | sorbic acid |
| Тема | millet dough |
| Тема | sorghum dough |
| Тема | food preservatives |
| Тема | thiol |
| Тема | fura |
| Название | Reaction of sorbic acid in millet and sorghum doughs: Reaction with thiols |
| Тип | research-article |
| DOI | 10.1080/02652039409374255 |
| Print ISSN | 0265-203X |
| Журнал | Food Additives and Contaminants |
| Том | 11 |
| Первая страница | 539 |
| Последняя страница | 548 |
| Аффилиация | Jideani, V. A.; Procter Department of Food Science, University of Leeds |
| Аффилиация | Wedzicha, B. L.; Procter Department of Food Science, University of Leeds |
| Выпуск | 5 |
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