Degradation Kinetic Modelling of Ascorbic Acid from Orange Juice
نویسندگان
چکیده
منابع مشابه
Kinetic study of ascorbic acid degradation from grapes
The aim of this study was to investigate the effect of storage at -4 0 C on the ascorbic acid (vitamin C) content of grapes (Vitis vinifera) for 1, 2, 5 and 8 months. A sensitive UV-VIS spectrometric method based on Prussian Blue reaction was applied for vitamin C determination and some kinetic calculations were presented. The varieties of red and white grapes used were from Murfatlar vineyard:...
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Many of the flavor compounds in citrus fruit are synthesized by oxidation-reduction reactions mediated by enzymes in the fruit. The oxidant in some of these reactions is the coenzyme, NADP. One possible way to regenerate this coenzyme to the active oxidized form is through the enzymic oxidation-reduction reactions involving glutathione and ascorbic acid. A system which degrades ascorbic acid in...
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Single-strength orange juice was irradiated with 0, 0.89, 2.24, 4.23, and 8.71 gGy of gamma radiation at 5 degrees C and then stored at 7 degrees C for 21 days. Volatile compounds, isolated by solid-phase microextraction, were separated and identified using a gas chromatograph equipped with a mass selective detector. The majority of the volatile compounds were terpenes, and the most abundant vo...
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ژورنال
عنوان ژورنال: Proceedings
سال: 2020
ISSN: 2504-3900
DOI: 10.3390/foods_2020-07693