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Details for article 10 of 10 found articles
| Title: |
Reaction of sorbic acid in millet and sorghum doughs: Reaction with thiols |
| Author: |
Jideani, V. A. Wedzicha, B. L. |
| Appeared in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paging: | Volume 11 (1994) nr. 5 pages 539-548 |
| Year: |
1994-09 |
| Contents: |
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. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 10 of 10 found articles
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