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Properties of ascorbic acid and its applications in food processing: a critical appraisal.

Chauhan, A. S. and Ramteke, R. S. and Eipeson, W. E. (1998) Properties of ascorbic acid and its applications in food processing: a critical appraisal. Journal of Food Science and Technology, 35 (5). 381-392, many ref..

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Abstract

A review of ascorbic acid and its roles in human nutrition and food processing is presented. Aspects considered include: methods of determination; chemistry and biochemistry of ascorbic acid, derivatives and properties; commercial methods of synthesis; use in manufacture of wine, beer and for prevention of enzymic browning; effect of storage conditions on ascorbic acid content in fruits and vegetables; and stability of ascorbic acid in citrus fruits and juices.

Item Type: Article
Uncontrolled Keywords: L-ascorbic acid, Vitamin C, Fruits, Vegetables, Chemistry, Biochemistry, Human nutrition, Food processing
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2012 09:35
Last Modified: 23 Feb 2012 09:35
URI: http://ir.cftri.com/id/eprint/7756

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