ASCORBIC ACID RETENTION IN CANNED LIME JUICE PRESERVED WITH SULFUR DIOXIDE A ND BENZOIC ACID
نویسندگان
چکیده
منابع مشابه
Analysis of ascorbic acid, citric acid and benzoic acid in orange juice
Food additives, such as antioxidants and preservatives, are added to increase the shelf life of food items. In this Application Note, we describe a method to quantify an antioxidant (vitamin C) and preservatives (citric acid, benzoic acid) in orange juice. The method was developed on an Agilent 1260 Infinity LC system using an Agilent Poroshell EC-C18 column. Partial method validation was perfo...
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A simple and rapid method has been developed for the determination of ascorbic acid in fruit and pharmaceutical products. The method is based on the measurement of the reaction rate between ammonium molybdate and ascorbic acid in acidic media. The reaction was monitored spectrophotometrically at 800 nm by fixed-time and variable-time methods. The calibration graph was linear in the range of...
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Success in aquaculture depends on the mass production and quality of juveniles. However, many fish species suffered high losses during the early stages of development. Therefore, in order to decrease mortality, produce a large number of healthy larvae is a fundamental issue. On the other hand, one of the micronutrients that can be effective in larvae health is ascorbic acid. During the embryoni...
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ژورنال
عنوان ژورنال: African Journal of Food, Agriculture, Nutrition and Development
سال: 2002
ISSN: 1684-5358
DOI: 10.4314/ajfand.v2i1.19120