𝔖 Bobbio Scriptorium
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Quality Parameters of Packaged Refrigerated Apple Cubes in Orange Juice

✍ Scribed by S.C. Andrés; L. Giannuzzi; N.E. Zaritzky

Book ID
115610696
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
200 KB
Volume
35
Category
Article
ISSN
1096-1127

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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