Amassing of Hydroxymethylfurfural, 2- Furfural and 5- Methyl furfural in orange (Citrus reticulata) juice during storage
Author:
Affiliation:
1. Imam Abdurrahman Bin Faisal University, Saudi Arabia; University of Agriculture, Pakistan
2. Bahauddin Zakariya University, Pakistan
3. The Islamia University of Bahawalpur, Pakistan
4. The University of Lahore, Pakistan
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40n2/0101-2061-cta-fst41718.pdf
Reference12 articles.
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2. Degradation of vitamin C in citrus juice concentrates during storage;Burdurlu H. S.;Journal of Food Engineering,2006
3. Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage;Del Caro A.;Food Chemistry,2004
4. Simultaneous determination of 5-hydroxymethylfurfural and patulin in apple juice by reversed-phase liquid chromatography;Gökmen V.;Journal of Chromatography A,1999
5. Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: experimental rate constants;Johnson J. R.;Journal of Food Science,1995
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