Furan formation during UV-treatment of fruit juices

Food Chemistry

Volumn 122, Issue 4, 2010, Pages 937-942

  Bule, Mahesh V ^a,c   Desai, Kiran M ^a,c   Parisi, Brian ^a   Parulekar, Satish J ^b   Slade, Peter ^a   Singhal, Rekha S ^c   Rodriguez, Alfredo ^a  

^a ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

^b Illinois Institute of Technology   (United States)

^c UNIVERSITY OF MUMBAI   (India)

Author keywords

Absorption coefficient; Furan; High fructose corn syrup; Simulated and real juices; UV treatment

Indexed keywords

ASCORBIC ACID; FRUCTOSE; FURAN; MALIC ACID; SWEETENING AGENT;

ABSORPTION; ACIDITY; APPLE JUICE; ARTICLE; BACTERIUM CULTURE; CIDER; ESCHERICHIA COLI; FOOD ANALYSIS; FOOD COMPOSITION; FRUIT JUICE; PH; RADIATION EXPOSURE; SYNTHESIS; ULTRAVIOLET C RADIATION;

MALUS X DOMESTICA; ZEA MAYS;

EID: 77951939048     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.116     Document Type: Article

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