Acid components of fruit and vegetable I. Production of acids by thermal processing
- 1 March 1966
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 1 (1) , 55-61
- https://doi.org/10.1111/j.1365-2621.1966.tb01029.x
Abstract
Summary: The breakdown of carbohydrate molecules in acid solutions when heated gives rise to various acids of which two have been identified as glycollic and lactic acids. Evidence has been obtained that this reaction takes place in the sterilization of canned vegetables and is responsible for the drop in pH noted during the sterilization process.Keywords
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