Modelling the Effect of Headspace Oxygen Level on the Degradation of Vitamin C in a Model Fruit Juice
Fruit juices are a significant source of vitamin C in the human diet and therefore their nutritional value is mainly related to the amount vitamin C they contain (KABASAKALIS et al. 2000; MANSO et al. 2001; SHINODA et al2005; BERLINET et al2006). However, vitamin C (which also commonly known as asco...
Main Authors: | I. Van Bree, S. Samapundo, F. Devlieghere, B. De Meulenaer |
---|---|
Format: | Article |
Language: | English |
Published: |
Czech Academy of Agricultural Sciences
2009-06-01
|
Series: | Czech Journal of Food Sciences |
Subjects: | |
Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0060_modelling-the-effect-of-headspace-oxygen-level-on-the-degradation-of-vitamin-c-in-a-model-fruit-juice.php |
Similar Items
-
CHANGES OF DEHYDROASCORBIC ACID CONTENT IN RELATION TO TOTAL CONTENT OF VITAMIN C IN SELECTED FRUITS AND VEGETABLES
by: Artur Mazurek, et al.
Published: (2012-12-01) -
The content of ascorbic and dehydroascorbic acids and vitamin C in non-preserved juices, depending on their type and storage time
by: Małgorzata Ewa Drywień, et al.
Published: (2021-12-01) -
Evaluation of methods of heat treatment of black currant fruits to increase juice production
by: Nina Osokina, et al.
Published: (2022-06-01) -
Vitamin C in fleshy fruits: biosynthesis, recycling, genes, and enzymes
by: D. Y. Tyapkina, et al.
Published: (2019-05-01) -
Bioactive Vitamin C Content from Natural Selected Fruit Juices
by: Melánia Feszterová, et al.
Published: (2023-03-01)