Kinetics of ascorbic acid degradation in fruit-based infant foods during storage
نویسندگان
چکیده
منابع مشابه
Ascorbic acid concentration in Cv. conference pears during fruit development and postharvest storage.
L-ascorbic acid (L-AA) concentration changes during the development of cv. Conference pears and the influence of postharvest handlings (gas condition, cooling rate, cooling duration) on L-AA breakdown were studied. L-AA concentration fluctuates in young fruits, remains stable during fruit maturation, and starts to decline 1 week before commercial harvest. The most rapid decrease in L-AA concent...
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The effect of aqueous solutions of ascorbic acid (AA) on the rancidity development in Cobia (Rachycentron canadum) fillets during frozen storage was studied. Cobia fillets were treated with ascorbic acid (AA 0.25% and AA 0.5%) then stored at -18°C up to 6 months. Rancidity development was measured by several biochemical indices including free fatty acids (FFA), peroxide value (PV), and thiobarb...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2013
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2012.12.003