Ascorbic acid degradation kinetics in mushrooms in a high-temperature short-time process controlled by a thermoresistometer

LWT

Volumn 37, Issue 2, 2004, Pages 171-175

  Blasco, R ^a   Esteve, M J ^a   Frigola A ^a   Rodrigo, M ^b  

^a UNIVERSITY OF VALENCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Ascorbic acid; High temperature short time degradation; Kinetics; Mushrooms; Thermoresistometer

Indexed keywords

BASIDIOMYCOTA;

EID: 1942440028     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2003.08.003     Document Type: Article

References (21)

1. Ariahu, C. C., Adekunle, D. E., & Nkpa, N. N. (1997). Kinetics of heat/enzymic degradation of ascorbic acid in fluted pumpkin (Telfairia occidentalis) leaves. Journal of Food Processing and Preservation, 21, 21-32.
2. Ball, C. O., & Olson, F. C. W. (1957). Sterilization in food technology. New York: McGraw-Hill.
3. Brown, K. L., Gaze, J. E., McClement, R. H., & Withers, P. (1988). Construction of a computer-controlled thermoresistometer for the determination of the heat resistance of bacterial spores over the temperature range 100-150°C. International Journal of Food Science and Technology, 23, 361-371.
4. Canet, W. (1996). Estabilidad e importancia de la vitamina C en vegetales congelados. Alimentación, Equipos y Tecnología, 6, 75-87.
5. Cheftel, J. C., Cheftel, H., & Besançon, P. (1983). Introducción a la bioquímica y a la tecnología de los alimentos.. Zaragoza: Editorial Acribia.
6. Eison-Perchonok, M. H., & Downes, T. W., 1982. Kinetics of ascorbic acid autoxidation as a function of dissolved oxygen concentration and temperature. Journal of Food Science, 47, 765-767, 773.
7. Esteve, M. J., Farré, R., & Frígola, A. (1995a). Determination of ascorbic acid in asparagus by differential pulse polarography. Fresenius Journal of Analytical Chemistry, 351, 804-805.
8. Esteve, M. J., Farré, R., & Frígola, A. (1995b). Changes in ascorbic acid content of green asparagus during the harvesting period and storage. Journal of Agricultural and Food Chemistry, 43, 2058-2061.
9. Esteve, M. J., Frígola, A., Martorell, L., & Rodrigo, M. C. (1998). Kinetics of ascorbic acid degradation in green asparagus during heat processing. Journal of Food Protection, 61, 1518-1521.
10. Esteve, M. J., Frígola, A., Martorell, L., & Rodrigo, M. C. (1999). Kinetics of green asparagus ascorbic acid heated in a high-temperature thermoresistometer. Zeitschrift fur Lebensmittel Untersuchung und Forschung A, 208, 144-147.
11. Holdsworth, S. D. (1992). Processing and aseptic packing of food products. London: Elsevier Applied Science.
12. Kincal, N. S., & Giray, C. (1987). Kinetics of ascorbic acid degradation in potato blanching. International Journal of Food Science and Technology, 22, 249-254.
13. Laing, B. M., Schueter, D. L., & Labuza, T. P. (1978). Degradation kinetics of ascorbic acid at high temperature and water activity. Journal of Food Science, 43, 1440-1443.
14. Lee, Y. C., Kirk, J. R., Bedford, C. L., & Heldman, D. R., 1977. Kinetics and computers simulation of ascorbic acid stability of tomato juice as function of temperature, pH and metal catalyst. Journal of Food Science, 42, 640-644, 648.
15. Mishkin, M., Saguy, I., & Karel, M., 1984. A dynamic test for kinetic models of chemical changes during processing: ascorbic acid degradation in dehydration potatoes. Journal of Food Science, 49, 1267-1270, 1274.
16. Ocio, M. J., Fernández, P. S., Rodrigo, F., & Martínez, A. (1996). Heat resistance of Bacillus stearothermophilus spores in alginate-mushroom puree mixture. International Journal of Food Microbiology, 29, 391-395.
17. Ohlsson, T. (1990). HTST processing. State of the art. In P. Zeuthen, J. C. Cheftel, C. Erickson, T. R. Gormley, P. Linko, & K. Paulus (Eds.), Processing and quality of foods. London: Elsevier Applied Science.
18. Rodrigo, C., Alvarruiz, A., Martinez, A., Frigola, A., & Rodrigo, M. (1997). High-Temperature Short-Time inactivation of peroxidase by direct heating with a five-channel computer-controlled thermoresistometer. Journal of Food Protection, 60, 967-972.
19. Rodrigo, M., Lorenzo, P., & Safón, J. (1980). Optimización de las técnicas de esterilización por calor. I. Planteamientos generales. Revista de Agroquímica y Tecnología de los Alimentos, 20, 149-160.
20. Selman, J. D. (1994). Vitamin retention during blanching of vegetables. Food Chemistry, 49, 137-147.
21. Stumbo, C. R. (1973). Thermobacteriology in food processing. New York: Academic Press.