Degradation kinetics of the antioxidant additive ascorbic acid in packed table olives during storage at different temperatures

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 6, 2006, Pages 2206-2210

  Montano A ^a   Casado, F J ^a   Rejano, L ^a   Sanchez A H ^a   De Castro, A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Ascorbic acid; Degradation; Dehydroascorbic acid; Furfural; Kinetics; Storage; Table olives

Indexed keywords

OLEACEAE;

ASCORBIC ACID; DEHYDROASCORBIC ACID; FOOD ADDITIVE; FURFURAL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DRUG STABILITY; FOOD PRESERVATION; FRUIT; KINETICS; METHODOLOGY; OLIVE TREE; OXIDATION REDUCTION REACTION; TEMPERATURE; THERMODYNAMICS;

ASCORBIC ACID; DEHYDROASCORBIC ACID; DRUG STABILITY; FOOD ADDITIVES; FOOD PRESERVATION; FRUIT; FURALDEHYDE; KINETICS; OLEA; OXIDATION-REDUCTION; TEMPERATURE; THERMODYNAMICS;

EID: 33645756380     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf058159o     Document Type: Article

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