RATES OF ASCORBIC ACID DEGRADATION DURING THERMAL PROCESSING OF CANNED PEAS
- 1 January 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (1) , 152-153
- https://doi.org/10.1111/j.1365-2621.1980.tb03895.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- KINETIC PARAMETERS FOR THERMAL INACTIVATION OF PANTOTHENIC ACIDJournal of Food Science, 1978
- OXYGEN EFFECT ON THE DEGRADATION OF ASCORBIC ACID IN A DEHYDRATED FOOD SYSTEMJournal of Food Science, 1978
- DEGRADATION OF ASCORBIC ACID IN A DEHYDRATED FOOD SYSTEMJournal of Food Science, 1977
- KINETICS AND COMPUTER SIMULATION OF ASCORBIC ACID STABILITY OF TOMATO JUICE AS FUNCTIONS OF TEMPERATURE, pH AND METAL CATALYSTJournal of Food Science, 1977
- KINETICS OF QUALITY DEGRADATION: ASCORBIC ACID OXIDATION IN INFANT FORMULA DURING STORAGEJournal of Food Science, 1976
- A new method for studying reaction rates in model systems and food products at high temperaturesJournal of Food Science, 1975
- Kinetics of Aerobic Oxidation of Ascorbic AcidJournal of Pharmaceutical Sciences, 1972
- Nutritional effects of food processingInternational Journal of Food Science & Technology, 1966
- Rate of Anaerobic Degradation of Ascorbic Acid in Aqueous SolutionJournal of Pharmaceutical Sciences, 1963
- STUDIES ON THE ANAEROBIC DECOMPOSITION OF ASCORBIC ACIDJournal of Food Science, 1953