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REFRIGERATED APPLE SLICES: PRESERVATIVE EFFECTS OF ASCORBIC ACID, CALCIUM AND SULFITES

✍ Scribed by J. D. PONTING; R. JACKSON; G. WATTERS

Book ID
108799712
Publisher
Institute of Food Technologists
Year
1972
Tongue
English
Weight
651 KB
Volume
37
Category
Article
ISSN
0022-1147

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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 inΒ―uence ascorbic acid loss, little comparative data on these two variable