Modelling of Vitamin C Degradation during Thermal and High-Pressure Treatments of Red Fruit

Food and Bioprocess Technology

Volumn 6, Issue 4, 2013, Pages 1015-1023

  Verbeyst, Lise ^a   Bogaerts, Ragne ^a   Van der Plancken, Iesel ^a   Hendrickx, Marc ^a   Van Loey, Ann ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Ascorbic acid; Dehydroascorbic acid; High pressure processing; Multiresponse modelling; Strawberries; Thermal processing

Indexed keywords

BIOCHEMISTRY; FRUITS; HEAT TREATMENT; THERMAL PROCESSING (FOODS);

DEHYDROASCORBIC ACID; HIGH PRESSURE PROCESSING; HIGH PRESSURE TREATMENTS; MULTIRESPONSE; PRESERVATION TECHNIQUES; STRAWBERRIES; TEMPERATURE AND PRESSURES; VITAMIN C DEGRADATION;

ASCORBIC ACID;

FRAGARIA X ANANASSA; RUBUS GLAUCUS;

EID: 84874530766     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0784-y     Document Type: Article

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