Italian pasta sold on the USA and Canada market is enriched with thiamine, riboflavin and niacin, according to the percentages of U.S.R.D.A. A HPLC method for vitamins content determination in enriched pasta is proposed and a number of procedures of extraction and preliminary work up is tested, in order to fullfill the following requirements: quantitative recovery, not destructivity and removal of interfering substances.

Determination of vitamins content in enriched pasta / Marini, D.; Sorrentino, M.; Balestrieri, F.; Magri', Antonio. - In: TECNICA MOLITORIA. - ISSN 0040-1862. - STAMPA. - 39:1(1988), pp. 1-7.

Determination of vitamins content in enriched pasta

MAGRI', Antonio
1988

Abstract

Italian pasta sold on the USA and Canada market is enriched with thiamine, riboflavin and niacin, according to the percentages of U.S.R.D.A. A HPLC method for vitamins content determination in enriched pasta is proposed and a number of procedures of extraction and preliminary work up is tested, in order to fullfill the following requirements: quantitative recovery, not destructivity and removal of interfering substances.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11573/470689
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