Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification

Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification

The aim of the study is to explore the possibility of vegetables being used as carriers of thiamine. The influence of carrier type (thiamine hydrochloride—TCh and thiamine pyrophosphate—TP) for the thiamine stability were investigated. Two varieties of pumpkin, Muscat and Hokkaido, as well as Caulif...

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Bibliographic Details
Main Authors: Krystyna Szymandera-Buszka, Justyna Piechocka, Agata Zaremba, Monika Przeor, Anna Jędrusek-Golińska
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
thiamine
thiamine carriers
pumpkin
vegetable
thiamine hydrochloride
sensory analysis
Online Access:https://www.mdpi.com/2304-8158/10/3/578

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