DEGRADATION KINETICS OF VITAMIN C AND ß- CAROTNE IN MANGO JUICE
نویسندگان
چکیده
منابع مشابه
Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics
The use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5 °C. First order react...
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1 Department of Agricultural Engineering, School of Agriculture, University of Cape Coast, Ghana 2 Department of Hotel, Catering and Institutional Management, Kumasi Polytechnic, Kumasi, Ghana 3 Department of Hospitality, School of Applied Science and Technology, Koforidua Polytechnic, Koforidua, Ghana 4 School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 21...
متن کاملThe isolation of vitamin C from lemon juice.
During my undergraduate training at Washington State College and graduate studies at the University of Pittsburgh, I developed an interest in vitamins but I did not have very much working experience with them. Hence, when the faculty at the University of Pittsburgh invited me to become a permanent member of the staff with a major responsibility to develop the senior and graduate studies in bioc...
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The article discusses vitamin C from the point of view of its supplementation with food and in the form of oral supplements. The dual action of vitamin C is connected with the presence of oxygen, which may reduce the amount of the vitamin in food products, influence thermal resistance, cause degradation and show an antioxidation effect. Vitamin C stimulates the immune cells and collagen synthes...
متن کاملMathematical modeling of the thermal degradation kinetics of vitamin C in cupuac ßu (Theobroma grandi ̄orum) nectar
The thermal degradation kinetics of both components of vitamin C, ascorbic acid (AA) and dehydroascorbic acid (DHAA), were determined in a nectar of Cupuac ßu (Theobroma grandi ̄orum) with 25% of pulp and 15% of sugar in water. AA was assayed by HPLC and the results showed that AA degraded into DHAA. A reversible ®rst order model described well the AA degradation data, with an activation energy ...
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ژورنال
عنوان ژورنال: Journal of Microbiology, Biotechnology and Food Sciences
سال: 2020
ISSN: 1338-5178
DOI: 10.15414/jmbfs.2020.9.4.861-864