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Effect of pH and Ascorbic Acid on Iron Valence in Model Systems and in Foods

✍ Scribed by S. J. NOJEIM; F. M. CLYDESDALE

Book ID
108805004
Publisher
Institute of Food Technologists
Year
1981
Tongue
English
Weight
880 KB
Volume
46
Category
Article
ISSN
0022-1147

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The determination of ascorbic acid in ca
The determination of ascorbic acid in canned foods containing ferrous iron
✍ T. L. Parkinson πŸ“‚ Article πŸ“… 1952 πŸ› John Wiley and Sons 🌐 English βš– 487 KB πŸ‘ 1 views

## Abstract Interference by ferrous iron in the determination of ascorbic acid in canned foods can be eliminated by passing an oxalic acid extract through the cation‐exchange resin Zeo‐Karb 215. This method has given satisfactory results when tested on a number of canned food products. The average