Ultraviolet-induced oxidation of ascorbic acid in a model juice system: Identification of degradation products

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 15, 2011, Pages 8244-8248

  Tikekar, Rohan V ^a   Anantheswaran, Ramaswamy C ^a   Elias, Ryan J ^a   Laborde, Luke F ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

apple juice; ascorbic acid; electron paramagnetic resonance spectroscopy; nonthermal food processing; ultraviolet light processing; ultraviolet radiation processing

Indexed keywords

APPLE JUICE; ASCORBIC ACID; ELECTRON PARAMAGNETIC RESONANCE SPECTROSCOPY; NONTHERMAL; ULTRA-VIOLET LIGHT;

DEGRADATION; ELECTRON BEAM PUMPING; FOOD PROCESSING; FRUIT JUICES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; ORGANIC ACIDS; OXIDATION; PARAMAGNETIC RESONANCE; PARAMAGNETISM; RESONANCE; SPECTROSCOPY; ULTRAVIOLET RADIATION;

ELECTRON SPIN RESONANCE SPECTROSCOPY;

ASCORBIC ACID;

ARTICLE; BEVERAGE; CHEMICAL MODEL; CHEMISTRY; OXIDATION REDUCTION REACTION; PH; RADIATION EXPOSURE; ULTRAVIOLET RADIATION;

ASCORBIC ACID; BEVERAGES; HYDROGEN-ION CONCENTRATION; MODELS, CHEMICAL; OXIDATION-REDUCTION; ULTRAVIOLET RAYS;

MALUS X DOMESTICA;

EID: 79961164443     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201000x     Document Type: Article

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