Evaluation of non-thermal effects of electricity on ascorbic acid and carotenoid degradation in acerola pulp during ohmic heating

Food Chemistry

Volumn 199, Issue , 2016, Pages 128-134

  Jaeschke, Débora Pez ^a   Marczak, Ligia Damasceno Ferreira ^a   Mercali, Giovana Domeneghini ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Acerola pulp; Ascorbic acid; Carotenoid; Ohmic heating

Indexed keywords

CHEMICAL REACTIONS; DEGRADATION; ELECTRIC FIELDS; HEATING; JOULE HEATING; ORGANIC ACIDS; OXYGEN; PIGMENTS;

ACEROLA; CAROTENOID; CONVENTIONAL HEATING; DEGRADATION PROCESS; DEGRADATION REACTION; INFLUENCE OF OXYGEN; MODIFIED ATMOSPHERE; NON THERMAL EFFECT;

ASCORBIC ACID;

ASCORBIC ACID; CAROTENOID;

CHEMISTRY; ELECTRICITY; HEAT; MALPIGHIACEAE;

ASCORBIC ACID; CAROTENOIDS; ELECTRICITY; HOT TEMPERATURE; MALPIGHIACEAE;

EID: 84951055153     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.117     Document Type: Article

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