Ascorbic Acid Derivatives as Potential Substitutes for Ascorbic Acid To Reduce Color Degradation of Drinks Containing Ascorbic Acid and Anthocyanins from Natural Extracts-Reference-Cited by-同舟云学术

Ascorbic Acid Derivatives as Potential Substitutes for Ascorbic Acid To Reduce Color Degradation of Drinks Containing Ascorbic Acid and Anthocyanins from Natural Extracts

Published:2019-10-05 Issue:43 Volume:67 Page:12061-12071
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gérard Violaine¹²,Ay Emel¹²,Graff Bernadette¹²,Morlet-Savary Fabrice¹²,Galopin Christophe³,Mutilangi William³,Lalevée Jacques¹²

Affiliation:

1. Université de Haute-Alsace, CNRS, IS2M UMR 7361, F-68100 Mulhouse, France

2. Université de Strasbourg, F-67000 Strasbourg, France

3. PepsiCo Global Beverage Research and Development, 100 East Stevens Avenue, Valhalla, New York 10595, United States

Funder

Pepsi-Co

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b05049

Reference46 articles.

1. Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix

2. Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration

3. Kinetics of ascorbic acid degradation in fruit-based infant foods during storage

4. Degradation of Ascorbic Acid in Ethanolic Solutions

5. Effect of storage conditions on the stability of vitamin C in various fruits and vegetables produced and consumed in Quebec

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