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Ascorbic acid loss and sensory changes in intermediate moisture pineapple during storage at 30-40°C

  • Published:2007-07-06 Issue:5 Volume:29 Page:551-557
  • ISSN:0950-5423
  • Container-title:International Journal of Food Science & Technology
  • language:en
  • Short-container-title:

Author:

SEDAS VIOLETA T. PARDIO,KUBIAK KRZYSZTOF N. WALISZEWSKI,ALVARADO MIGUEL A. GARCIA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference12 articles.

1. AOAC 1985 Official Methods of Analysis, Association of Official Analytical Chemists

2. Herman y Lara , E. 1989 Modelacion Matematica de las Isotermas de Sorcion en Piña Master Thesis Instituto Tecnologico de Veracruz

3. Degradation of ascorbic acid in a dehydrated food system;Kirk;Journal of Food Science,1977

4. INFLUENCE OF WATER ACTIVITY ON STABILITY OF VITAMINS IN DEHYDRATED FOODS

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1. Postharvest Quality Evaluation of Pineapple during Drying;ACS Food Science & Technology;2022-02-23

2. Standardization of Traditional and Contemporary Pineapple-based Food Preparations Identified in the Municipality of Dagua, Colombia;Journal of Culinary Science & Technology;2021-11-28

3. Influence of Different Storage Methods on Apples Chemical Proprieties;“Agriculture for Life, Life for Agriculture” Conference Proceedings;2018-07-01

4. Prediction and Determination of Weight and Lycopene Contents of Stored Tomatoes (Lycopersicon esculentum);International Journal of Engineering Research in Africa;2015-04

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