SIMULATION OF ASCORBIC ACID STABILITY DURING HEAT PROCESSING AND CONCENTRATION OF GRAPEFRUIT JUICE
- 1 July 1978
- journal article
- Published by Wiley in Journal of Food Process Engineering
- Vol. 2 (3) , 213-225
- https://doi.org/10.1111/j.1745-4530.1978.tb00208.x
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- The anaerobic decomposition of ascorbic acid in the pH range of foods and in more acid solutionsJournal of the Science of Food and Agriculture, 1971
- Food Processing with Added Ascorbic AcidPublished by Elsevier ,1970
- Degradation of L-Ascorbic Acid and Mechanism of Non-enzymic Browning ReactionAgricultural and Biological Chemistry, 1967
- Citric acid and the browning of solutions containing ascorbic acidJournal of the Science of Food and Agriculture, 1966
- Carbonyl compounds and the non‐enzymic browning of lemon juiceJournal of the Science of Food and Agriculture, 1965
- ROLE OF AMINO ACIDS IN THE BROWNING OF ORANGE JUICEJournal of Food Science, 1957
- THE ROLE OF DEHYDROASCORBIC AND DEHYDROREDUCTIC ACIDS IN THE BROWNING REACTIONaJournal of Food Science, 1956
- STUDIES ON THE ANAEROBIC DECOMPOSITION OF ASCORBIC ACIDJournal of Food Science, 1953
- ASCORBIC ACID LOSSES AND DARKENING ON STORAGE AT 49°C.(120°F.) OF SYNTHETIC MIXTURES ANALOGOUS TO ORANGE JUICE1Journal of Food Science, 1949
- Browning of Orange Juice Survey of the Factors InvolvedIndustrial & Engineering Chemistry, 1935