KINETICS AND COMPUTER SIMULATION OF ASCORBIC ACID STABILITY OF TOMATO JUICE AS FUNCTIONS OF TEMPERATURE, pH AND METAL CATALYST

Journal of Food Science

Volumn 42, Issue 3, 1977, Pages 640-643

  LEE, Y C ^a   KIRK, J R ^a   BEDFORD, C L ^a   HELDMAN, D R ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987291024     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1977.tb12567.x     Document Type: Article

References (14)

1. Studies on biological oxidations. Copper and hemochromogen as catalysts for the oxidation of ascorbic acid
2. Food processing with added ascorbic acid
3. Kinetics of aerobic oxidation of ascorbic acid
4. Oxidation of ascorbic acid by oxygen with cupric ion as catalyst
5. A general purpose curvefitting program for class and research use
6. Rate of anaerobic degradation of ascorbic acid in aqueous solution
7. Nutritive value of canned foods — influence of time of storage on vitamin contents
8. Studies on anaerobic decomposition of ascorbic acid
9. Metal ion and metal chelate catalyzed oxidation of ascorbic acid by molecular oxygen
10. Storage retention of nutrients
11. Ascorbic acid. Rapid determination in fresh. frozen, or dehydrated fruits and vegetables
12. Metallic components of fruit juice. 3. Oxidation and stability of ascorbic acid in model systems resembling black current juice
13. Mathematical model predicts stability of ascorbic acid in food products