Kinetics for Isobaric−Isothermal Degradation of l-Ascorbic Acid-Reference-Cited by-同舟云学术

Kinetics for Isobaric−Isothermal Degradation of l-Ascorbic Acid

Published:1998-04-03 Issue:5 Volume:46 Page:2001-2006
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Van den Broeck I.¹,Ludikhuyze L.¹,Weemaes C.¹,Van Loey A.¹,Hendrickx M.¹

Affiliation:

1. Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kardinaal Mercierlaan 92, B-3001 Leuven, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9708251

Reference29 articles.

1. Dietary Carotenes, Vitamin C, and Vitamin E as Protective Antioxidants in Human Cancers

Cited by 117 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice;Food and Bioproducts Processing;2024-03

2. Relative role of leaching and chemical degradation in the loss of water-soluble vitamins C and B9 from frozen vegetables cooked in water;LWT;2023-04

3. Spray drying conditions of lime juice prepared by freeze-concentration;IOP Conference Series: Earth and Environmental Science;2023-03-01

4. Effect of honey and lemon juice on the physicochemical, nutritional, microbial and antioxidant properties of guava–pineapple jelly during storage periods;Discover Food;2022-11-17

5. Effect of honey and lemon juice on the physicochemical, nutritional, minerals, color, bioactive compounds, antibacterial and antioxidant properties of guava-pineapple jelly;2022-09-14