Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces

Food and Bioprocess Technology

Volumn 6, Issue 1, 2013, Pages 186-197

  De'Nobili, María Dolores ^a   Pérez, Carolina Daiana ^a   Navarro, Diego A ^a   Stortz, Carlos A ^a   Rojas, Ana M ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Ascorbic acid; Browning; Edible film; Pectins; Sucrose; Water

Indexed keywords

ANTIOXIDANTS; GLASS TRANSITION; HUMIDITY CONTROL; KINETICS; MOLECULES; RATE CONSTANTS; SUGAR (SUCROSE); WATER;

ANTI-OXIDANT ACTIVITIES; BROWNING; EDIBLE FILMS; HIGH METHOXYL PECTINS; HYDROLYTIC STABILITY; LOW-METHOXYL PECTINS; METHYLESTERIFICATION; PECTINS;

ASCORBIC ACID;

EID: 84871715430     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0684-6     Document Type: Article

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