Effect of preservation method and storage condition on ascorbic acid loss in beverages
2009
Cvetkovic, B.R., Institute for Food Technology, Novi Sad (Serbia) | Jokanovic, M.R., Faculty of Technology, Novi Sad (Serbia)
The objective of this paper was to determine the amount of ascorbic acid lost in bewerages applying different preservation methods and storage condition. Beverage was made in laboratory conditions with synthetic L-ascorbic acid added according to the national legislations. After 30 days of storage at 4-8 deg C ascorbic acid overall loss was from 81.01% to 90.27% in thermally pasteurized samples and from 97.83% to almost complete loss in samples preserved with sodium benzoate.
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