Mathematical Modelling of Some Nutrient Losses during Heat Treatment of Stewed Apples
Vitamin C (later noted VITC) and polyphenols (later noted PP) were regarded as main nutritional markers in the transformation process of stewed apples after an in situ measurement campaign at two leading French industrials on that matter. Experiments on pilots with the CTCPA of Avignon made it possi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0048_mathematical-modelling-of-some-nutrient-losses-during-heat-treatment-of-stewed-apples.php |