Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix

Food Chemistry

Volumn 220, Issue , 2017, Pages 444-451

  Herbig, Anna Lena ^a   Renard, Catherine M G C ^a  

^a UNIVERSITY OF AVIGNON   (France)

Author keywords

Apple pur e serum; Dehydroascorbic acid; Fortification; Surface to volume ratio; Vitamin C degradation

Indexed keywords

BODY FLUIDS; DEGRADATION; RATE CONSTANTS;

DEHYDROASCORBIC ACID; FORTIFICATION; INITIAL CONCENTRATION; INTERMEDIATE TEMPERATURES; MODEL DISCRIMINATION; QUANTITATIVE EVALUATION; SURFACE-TO-VOLUME RATIO; VITAMIN C DEGRADATION;

FRUITS;

ASCORBIC ACID; CITRIC ACID; DEHYDROASCORBIC ACID; PHOSPHATE CITRATE BUFFER; POLYPHENOL; UNCLASSIFIED DRUG; FOOD ADDITIVE; VITAMIN;

APPLE; ARTICLE; CARROT; DRUG DEGRADATION; DRUG STABILITY; KINETICS; MOISTURE; PH; RATE CONSTANT; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SPECTROPHOTOMETER; TEMPERATURE DEPENDENCE; TEMPERATURE SENSITIVITY; VITAMIN SUPPLEMENTATION; CHEMISTRY; FOOD HANDLING; HUMAN; MALUS; PROCEDURES; TEMPERATURE;

ASCORBIC ACID; DAUCUS CAROTA; FOOD ADDITIVES; FOOD HANDLING; HUMANS; MALUS; TEMPERATURE; VITAMINS;

EID: 84991660571     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.10.012     Document Type: Article

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