Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 2075-2085

  Leong, Sze Ying ^a   Oey, Indrawati ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Ascorbic acid oxidase; Carrots; Cultivars; Thermal processing; Vitamin C

Indexed keywords

ASCORBIC ACIDS; BABY CARROTS; CARROT CULTIVARS; CARROTS; CULTIVARS; DAUCUS CAROTA; DRY MATTERS; ENZYMATIC OXIDATIONS; FIRST ORDER KINETICS; MICHAELIS-MENTEN EQUATIONS; OXIDASE ACTIVITY; THERMAL INACTIVATION; VITAMIN C; VITAMIN C RETENTION;

ACTIVATION ENERGY; GOLD; HEAT TREATMENT; KETONES; ORGANIC ACIDS; REACTION KINETICS; THERMAL PROCESSING (FOODS);

VITAMINS;

ASCORBATE OXIDASE;

ARTICLE; CARROT; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME INACTIVATION; ENZYME STABILITY; ENZYME SUBSTRATE; HEATING; MICHAELIS MENTEN KINETICS; NONHUMAN; OXIDATION;

ASCORBIC ACID; DAUCUS CAROTA; ENZYME STABILITY; HOT TEMPERATURE; KINETICS; OXIDOREDUCTASES; PLANT PROTEINS;

DAUCUS CAROTA; DAUCUS CAROTA SUBSP. SATIVUS;

EID: 84861578823     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.002     Document Type: Article

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