Diffusion and thermal degradation of ascorbic acid during canned fresh green peas sterilisation
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02018.x/fullpdf
Reference19 articles.
1. Kinetics of aerobic oxidation of ascorbic acid;Blaug;Journal of Pharmaceutical Sciences,1972
2. Kinetics of green asparagus ascorbic acid heated in a high-temperature thermoresistometer;Esteve;Z. Lebensmittel Unters Forsch A,1999
3. Comparison of two rapid methods of lipoxygenase assay in blanched green peas, green beans and potatoes;Garrote;Food Science and Technology International,2001
4. Changes of ascorbic acid and surface color of green peas sterilized in cans subjected to end-over-end agitation;Garrote;Journal of Food Engineering,2006
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