Non-enzymatic degradation of flavan-3-ols by ascorbic acid- and sugar-derived aldehydes during storage of apple juices and concentrates produced with the innovative spiral filter press
Author:
Funder
German Federation of Industrial Research Associations
Bundesministerium für Wirtschaft und Klimaschutz
DFG
Publisher
Elsevier BV
Reference37 articles.
1. Kinetic and prediction studies of ascorbic acid degradation in normal and concentrate local lemon juice during storage;Al-Zubaidy;Food Chemistry,2007
2. Formation of pigment precursor (+)-1′′-methylene-6′′-hydroxy-2H-furan-5′′-one-catechin isomers from (+)-Catechin and a degradation product of ascorbic acid in a model wine system;Barril;Journal of Agricultural and Food Chemistry,2009
3. Understanding the contribution of ascorbic acid to the pigment development in model white wine systems using liquid chromatography with diode array and mass spectrometry detection techniques;Barril;Analytica Chimica Acta,2008
4. Ascorbic acid content in apple pulp, peel, and monovarietal cloudy juices of 64 different cultivars;Bassi;International Journal of Food Properties,2018
5. Defining the ascorbic acid crossover from anti-oxidant to pro-oxidant in a model wine matrix containing (+)-catechin;Bradshaw;Journal of Agricultural and Food Chemistry,2003
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