Degradation of carotenoids in orange juice during microwave heating-Reference-Cited by-同舟云学术

Degradation of carotenoids in orange juice during microwave heating

Published:2010-07 Issue:6 Volume:43 Page:867-871
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Fratianni A.,Cinquanta L.,Panfili G.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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3. Carotenoids handbook;Britton,2004

4. Kinetics for isobaric–isothermal degradation of L-ascorbic acid;van den Broeck;Journal of Agricultural and Food Chemistry,1998

5. Cinquanta, L., Albanese, D., Cuccurullo, G., & Di Matteo, M. Effect on orange juice of batch pasteurization in an innovative pilot-scale microwave oven. Journal of Food Science, in press.

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