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THERMAL DESTRUCTION OF FOLACIN: EFFECT OF ASCORBIC ACID, OXYGEN AND TEMPERATURE

✍ Scribed by T.-S. CHEN; R.G. COOPER

Book ID
108803900
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
494 KB
Volume
44
Category
Article
ISSN
0022-1147

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The anaerobic L-ascorbic acid (AAs) destruction in glucose aqueous model systems (water activity, 0Γ‰94) of pH 3Γ‰5, 4Γ‰1 and 5Γ‰0 was studied. The a w , AAs degraded as a function of time and temperature (70, 80 and 90Β‘C) with a behaviour that, in general, could be described by Ðrst order kinetics exce