Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water

Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water

The effect of reaction conditions, which comprised the reaction temperature (150–190°C), processing time (0.50, 0.75, 1.00, 1.25, 1.50, 2.00, and 2.50 h), pH (5.0, 7.0, and 9.5), and concentration (0.03–0.07 mol/L) of L-ascorbic acid (ASA), on the degradation of ASA was investigated in hot-compresse...

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Bibliographic Details
Main Authors: Liang Feng, Yan Yang, Ya-ting Xie, Shuang-shuang Liu, Xuan Peng, Sheng Hu, Ai-nong Yu
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-01-01
Series:Frontiers in Nutrition
Subjects:
hot-compressed water
kinetics
mechanism
L-ascorbic acid
degradation
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.1022254/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.1022254/full

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