Evaluation of ascorbic acid and sugar degradation products during fruit dessert processing under conventional or ohmic heating treatment

LWT

Volumn 49, Issue 2, 2012, Pages 184-187

  Louarme, Loïc ^a   Billaud, Catherine ^a  

^a Bioinformatique et Chimie Moléculaire   (France)

Author keywords

Apple puree; Ascorbic acid; Furanic compound; Ohmic heating; Thermal degradation

Indexed keywords

DEGRADATION; FRUITS; HEATING; JOULE HEATING; PYROLYSIS; SUGAR INDUSTRY; VALUE ENGINEERING;

3-HYDROXY-2-PYRONE; APPLE PUREE; CONVENTIONAL HEATING; DEGRADATION PRODUCTS; FURANIC COMPOUND; HEATING TREATMENTS; OXIDATIVE REACTION; SUGAR DEGRADATION PRODUCTS;

ASCORBIC ACID;

MALUS X DOMESTICA; PRUNUS PERSICA;

EID: 84865641910     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.12.035     Document Type: Article

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