Non-enzymatic browning and ascorbic acid degradation of orange juice subjected to electroreduction and electro-oxidation treatments

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 4, 2011, Pages 491-498

  Fustier, Patrick ^a   St Germain, François ^a   Lamarche, François ^a   Mondor, Martin ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Ascorbic acid; Electro oxidation; Electroreduction; Juice; Non enzymatic browning; Redox potential

Indexed keywords

ASCORBIC ACIDS; ELECTRO REDUCTION; JUICE; NON-ENZYMATIC BROWNING; REDOX POTENTIALS;

AMINO ACIDS; CHEMICAL CONTAMINATION; DEGRADATION; DETERIORATION; DISSOLUTION; DISSOLVED OXYGEN; ELECTROLYTIC CELLS; ELECTROLYTIC REDUCTION; FLAVORS; FRUIT JUICES; GLYCOSYLATION; INORGANIC COMPOUNDS; KETONES; NUTRIENTS; OXIDATION RESISTANCE; REDOX REACTIONS; SULFITE PROCESS; WINE;

OXIDATION;

EID: 80054067433     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.07.014     Document Type: Article

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