Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice-Reference-Cited by-同舟云学术

Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice

Published:2006-04 Issue:4 Volume:73 Page:339-345
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Torregrosa F.,Esteve M.J.,Frígola A.,Cortés C.

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

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3. Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice;Alwazeer;International Journal of Food Microbiology,2003

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5. Kinetics of heat/enzymic degradation of ascorbic acid in fluted pumpkin (Telfairia occidentalis) leaves;Ariahu;Journal of Food Processing and Preservation,1997

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