Vitamin C decomposition kinetics in solutions, modelling citrus juices
2002
Patkai, Gy. | Kormendy, I. | Kormendy-Domjan, A.
Fibre-rich fruit juices are playing an increasing role in healthy nutrition, and consumers are regarding them, especially citrus juices of 100% fruit content, as reliable sources of vitamin C. Nevertheless relatively few scientific data are available on vitamin C retention during the heat treatment of aseptically packed fruit juices made from fruit concentrates. Instead of separate case studies on different types of fruit juices and technologies, authors analysed the vitamin C content of model solutions with similar composition to real citrus juices as a function of temperature and duration of heat treatment and that of initial oxygen and ascorbic acid concentration.
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