Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice-Reference-Cited by-同舟云学术

Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice

Published:2009-04 Issue:3 Volume:42 Page:700-704
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Tiwari B.K.,O' Donnell C.P.,Muthukumarappan K.,Cullen P.J.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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3. Braddock, R. J. (1999). Single strength orange juices and concentrate. In R. J. Braddock (Ed.), Handbook of citrus by-products and processing technology (pp. 53–83). New York, Wiley.

4. Effects of sonication and carbonation on guava juice quality;Cheng;Food Chemistry,2007

5. Optimal experimental design for estimating the kinetic parameters of processes described by Weibull probability distribution function;Cunha;Journal of Food Engineering,1998

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