Use of Active Packaging for Increasing Ascorbic Acid Retention in Food Beverages-Reference-Cited by-同舟云学术

Use of Active Packaging for Increasing Ascorbic Acid Retention in Food Beverages

Published:2006-05-31 Issue:9 Volume:69 Page:E502-E508
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Baiano A.,Marchitelli V.,Tamagnone P.,Nobile M.A. Del

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb09936.x/fullpdf

Reference39 articles.

1. ASTM December 2004 Test method F1927-98. Standard test method for determination of oxygen gas transmission rate, permeability, and permeance at controlled relative humidity through barrier materials using a coulometric detector Annual book of ASTM standards

2. Kinetics of aerobic oxidation of ascorbic acid;Blaug;J PharmSci,1972

3. Ascorbic acid metabolism;Chaterjee;World Rev Nutr Diet,1978

4. Carbonyl compounds and the non enzymic browning of lemon juice;Clegg;J Sci Food Agric,1965

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