Kinetics of ascorbic acid degradation and colour change in ground cashew apples treated at high temperatures (100-180 °C)

International Journal of Food Science and Technology

Volumn 45, Issue 8, 2010, Pages 1724-1731

  Lima, Janice R ^a   Elizondo, Nadiarid J ^b   Bohuon, Philippe ^c  

^a EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

^b UNIVERSIDAD DE COSTA RICA   (Costa Rica)

^c CIRAD   (France)

Author keywords

Anacardium occidentale L.; Browning; Heat treatment; Modelling; Vitamin C

Indexed keywords

ACTIVATION ENERGY; COLOR; DEGRADATION; FRUITS; HEAT TREATMENT; KINETICS; MODELS; RATE CONSTANTS; TEMPERATURE DISTRIBUTION;

ACTIVATION ENERGIES (EA); ANACARDIUM OCCIDENTALE; ARRHENIUS-TYPE EQUATION; BROWNING; HIGH TEMPERATURE PROCESS; TEMPERATURE DEPENDENCE; THERMAL DEGRADATION KINETICS; VITAMIN C;

ASCORBIC ACID;

ANACARDIUM OCCIDENTALE;

EID: 77955233472     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02327.x     Document Type: Article

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