The effect of free convection on apparent vitamin degradation kinetics

Author:

Lalwani ShrutiORCID,Glantz Maria,Paulsson Marie,Håkansson Andreas

Funder

Stiftelsen Lantbruksforskning

Agricultural Research Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference37 articles.

1. Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils;Aparicio-Ruiz;J. Food Compos. Anal.,2011

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3. Kinetic Modeling of Reactions in Foods;Boekel,2009

4. Procedure for estimation and reporting of uncertainty due to discretization in CFD applications;Celik;J. Fluids Eng.,2008

5. Inactivation kinetics of alkaline phosphatase and lactoperoxidase, and denaturation kinetics of β-lactoglobulin in raw milk under isothermal and dynamic temperature conditions;Claeys;J. Dairy Res.,2001

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