A mechanistic and probabilistic model estimating micronutrient losses in industrial food processing: Vitamin C and canned green beans, a case-study
Author:
Funder
Agence Nationale de la Recherche
Publisher
Elsevier BV
Subject
Food Science
Reference51 articles.
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3. Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue;Arroqui;Journal of Food Engineering,2001
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5. Prediction of vitamins loss during non-isothermal heat processes and storage with non-linear kinetic models;Corradini;Trends in Food Science & Technology,2006
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1. Food Processing and Nutrition Delivery;Sustainable Health Through Food, Nutrition, and Lifestyle;2023
2. Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches;Foods;2021-10-29
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