Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries

Food Chemistry

Volumn 153, Issue , 2014, Pages 164-170

  Gamboa Santos, Juliana ^a   Megías Pérez, Roberto ^a   Soria, A Cristina ^b   Olano, Agustín ^a   Montilla, Antonia ^a   Villamiel, Mar ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b INSTITUTO DE QUÍMICA ORGÁNICA GENERAL   (Spain)

Author keywords

2 Furoylmethyl amino acids; Dried strawberry; Kinetic; Rehydration ability; Sensory evaluation; Vitamin C

Indexed keywords

ACTIVATION ENERGY; AMINO ACIDS; FRUITS; HEAT CONVECTION; KINETICS;

DRIED STRAWBERRY; FIRST ORDER KINETICS; KINETICS OF DEGRADATION; PROCESSING CONDITION; REHYDRATION ABILITY; SENSORY EVALUATION; VITAMIN C; VITAMIN C DEGRADATION;

ASCORBIC ACID;

2 FUROYLMETHYL AMINO ACID; 4 AMINOBUTYRIC ACID; AMINO ACID DERIVATIVE; ARGININE; ASCORBIC ACID; LYSINE; UNCLASSIFIED DRUG;

ARTICLE; BIODEGRADATION; GLYCATION; REHYDRATION; STRAWBERRY; TEMPERATURE;

2-FUROYLMETHYL AMINO ACIDS; DRIED STRAWBERRY; KINETIC; REHYDRATION ABILITY; SENSORY EVALUATION; VITAMIN C;

AMINO ACIDS; ASCORBIC ACID; DESICCATION; FOOD PRESERVATION; FRAGARIA; KINETICS; TEMPERATURE;

EID: 84891881867     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.004     Document Type: Article

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