✦ LIBER ✦

Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice

✍ Scribed by Shaoqian Cao; Liang Liu; Qi Lu; Yuan Xu; Siyi Pan; Kexin Wang

Book ID: 105900082
Publisher: Springer
Year: 2009
Tongue: English
Weight: 332 KB
Volume: 228
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-009-1015-2

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of oxygen on quality and ascorbi

Effects of oxygen on quality and ascorbic acid retention in canned and frozen orange juices

✍ J. F. Kefford; H. A. McKenzie; P. C. O. Thompson 📂 Article 📅 1959 🏛 John Wiley and Sons 🌐 English ⚖ 956 KB

Comparative effects of de-aeration and p

Comparative effects of de-aeration and package permeability on ascorbic acid loss in refrigerated orange juice

✍ N. F. F. Soares; J. H. Hotchkiss 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 152 KB 👁 2 views

Several factors including pH, cultivar, extraction method, metal ion content and storage conditions affect the rate of ascorbic acid loss in refrigerated fruit juices. While oxygen permeation rate and product de-aeration also in¯uence ascorbic acid loss, little comparative data on these two variable

Effect of refrigerated storage on ascorb

Effect of refrigerated storage on ascorbic acid content of orange juice treated by pulsed electric fields and thermal pasteurization

✍ Clara Cortés; María J. Esteve; Ana Frígola 📂 Article 📅 2007 🏛 Springer 🌐 English ⚖ 380 KB