L-ascorbic acid: An overview
- 1 January 1993
- journal article
- research article
- Published by Taylor & Francis in International Journal of Food Sciences and Nutrition
- Vol. 44 (1) , 59-72
- https://doi.org/10.3109/09637489309017424
Abstract
This review includes current information on advances regarding the chemistry and synthesis of L-ascorbic acid, highlighting its importance in nutrition, health, food processing (enzymatic browning, meat preservation, beer manufacture, wine production, dairy products, fats and oils, flour and dough improvement), plant and animal applications, and industrial applications.Keywords
This publication has 53 references indexed in Scilit:
- Chemistry of Ascorbic Acid RadicalsPublished by American Chemical Society (ACS) ,1982
- Antioxidant Properties of Ascorbic Acid in FoodsPublished by American Chemical Society (ACS) ,1982
- Nutritional and Health Aspects of Ascorbic AcidPublished by American Chemical Society (ACS) ,1982
- Long-chain acetals of ascorbic and erythorbic acids as antinitrosamine agents for baconJournal of Agricultural and Food Chemistry, 1980
- Synthesis of L-Ascorbic AcidAdvances in Carbohydrate Chemistry and Biochemistry, 1980
- Relationship Between Ascorbic Acid and Resistance in Tomato Plants toMeloidogyne incognitaPhytopathology®, 1978
- POTENTIATION OF THE ASCORBATE EFFECT IN CURED MEAT PIGMENT DEVELOPMENTJournal of Food Science, 1976
- Food Processing with Added Ascorbic AcidPublished by Elsevier ,1970
- Isomerization of the Ascorbic AcidsThe Journal of Organic Chemistry, 1964
- 177. The crystalline structure of the sugars. Part III. Ascorbic acid and related compoundsJournal of the Chemical Society, 1936