Thermal Stability of l-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica)

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  Munyaka, Ann Wambui ^a   Makule, Edna Edward ^b   Oey, Indrawati ^a,c   Van Loey, Ann ^a   Hendrickx, Marc ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b SOKOINE UNIVERSITY OF AGRICULTURE   (Tanzania)

^c UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Ascorbic acid; Ascorbic acid oxidase; Broccoli; Dehydroascorbic acid; Thermal processing

Indexed keywords

ASCORBATE OXIDASE; ASCORBIC ACID; DEHYDROASCORBIC ACID;

ARTICLE; BRASSICA; CHEMISTRY; COMPARATIVE STUDY; ENZYME STABILITY; ENZYMOLOGY; FLOWER; FOOD HANDLING; HEAT; KINETICS; METABOLISM; METHODOLOGY; PLANT STEM; PROCEDURES;

ASCORBATE OXIDASE; ASCORBIC ACID; BRASSICA; DEHYDROASCORBIC ACID; ENZYME STABILITY; FLOWERS; FOOD HANDLING; HOT TEMPERATURE; KINETICS; PLANT STEMS;

BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. ITALICA;

EID: 77952906969     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01573.x     Document Type: Article

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