Estimation of ascorbic acid reduction in heated simulated fruit juice systems using predictive model equations

LWT

Volumn 64, Issue 2, 2015, Pages 1163-1170

  Gabriel, Alonzo A ^a   Usero, Joanna Marie Carla L ^a   Rodriguez, Kimberly J ^a   Diaz, Angelo R ^a   Tiangson Bayaga, Cecile Leah P ^a  

^a UNIVERSITY OF THE PHILIPPINES   (Philippines)

Author keywords

Ascorbic acid; Fruit juices; Predictive model building; Thermal processing; Vitamin loss

Indexed keywords

DECISION MAKING; ESCHERICHIA COLI; FRUIT JUICES; FRUITS; PREDICTIVE ANALYTICS; THERMAL PROCESSING (FOODS);

COMPREHENSIVE CONTROLS; ESCHERICHIA COLI O157:H7; HEATING TEMPERATURES; PREDICTIVE MODELING; PREDICTIVE PERFORMANCE; QUADRATIC MODELING; QUALITY AND SAFETIES; THERMAL INACTIVATION;

ASCORBIC ACID;

EID: 84944324625     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.07.041     Document Type: Article

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