The ascorbic acid contents of selected marketed foods and influence of water activity (aw) during storage-Reference-Cited by-同舟云学术

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The ascorbic acid contents of selected marketed foods and influence of water activity (aw) during storage

Published:1991-01 Issue:3 Volume:41 Page:277-283
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ukhun Mark E.,Dibie Edward N.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference16 articles.

1. Official Methods of Analysis;AOAC,1970

2. Statistical Concepts and Methods;Bhattacharyya,1977

3. Quality changes involving vitamin C in fruit and vegetable processing;Birch,1974

4. Characteristics of edible milk;Brunner,1976

5. Methods in Food Analysis;Joslyn,1970

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1. Comparison of Proximate and Phytonutrient Compositions of Cashew Nuts and Apples from Different Geographical Areas of Burkina Faso;BioMed Research International;2022-10-11

2. Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release;Food Research International;2013-06

3. Variability for Free Sugars and Organic Acids inCapsicum chinense;Chemistry & Biodiversity;2009-02

4. Comparison of the Sorption Isotherm Characteristics of Two Cassava Products;International Journal of Food Properties;2006-07

5. Methyl jasmonate treatments reduce chilling injury and activate the defense response of guava fruits;Biochemical and Biophysical Research Communications;2004-01

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