The influence of combined storage procedures of foods on B vitamins content demonstrated at the example of heat sterilisation and irradiation.
This work presents a literary survey of accessible information on the applications of binary and trinary combinations of preservation methods (thermosterilization and irradiation with other preservation methods) and on their influence on B vitamin groups (thiamine, riboflavin, vitamin B6 and folacin) in comparison with traditionally used thermosterilization. It refers to the advantages of the combined techniques of preservation as a real possibility to replace the traditional preservation techniques by non-traditional and less destructive processes.
Department of Chemistry and Technology of Saccharides and Foods, Faculty of Chemical Technology, Slovak Technical University, Bratislava.
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B
Hozová
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M
Takácsová
D005514:Food Irradiation; D005519:Food Preservation; D006358:Hot Temperature; D013242:Sterilization; D014803:Vitamin B Complex / Q000032:analysis*
D014803:Vitamin B Complex