Effect of ultraviolet and pulsed light treatments on ascorbic acid content in fruit juices-A review of the degradation mechanism
Ascorbic acid (AA) is a highly sensitive nutrient, which degrades at high temperatures (>60 °C), in the presence of metal ions and oxygen. There is a dearth of studies on the effect of pasteurization on AA in juices. This review attempts to propose a mechanism for the degradation of AA during ult...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23001557 |