Ascorbic acid stability in fruit juices during thermosonication

Ultrasonics Sonochemistry

Volumn 37, Issue , 2017, Pages 375-381

  Aguilar, Karla ^a,b   Garvín, Alfonso ^b   Ibarz, Albert ^b   Augusto, Pedro E D ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Ascorbic acid; Food processing; Model solutions; Nutritional quality; Thermal processing; Ultrasound; Vitamin C

Indexed keywords

FOOD PROCESSING; FRUIT JUICES; FRUITS; THERMAL PROCESSING (FOODS); ULTRASONICS;

ACID DEGRADATION; ACID STABILITY; EMERGING TECHNOLOGIES; MODEL SOLUTION; MODEL SYSTEM; NUTRITIONAL QUALITIES; THERMO SONICATIONS; VITAMIN C;

ASCORBIC ACID;

ASCORBIC ACID; ANTIOXIDANT; FREE RADICAL;

APPLE JUICE; ARTICLE; CONTROLLED STUDY; DEGRADATION; FOOD PROCESSING; FRUIT JUICE; GRAPEFRUIT JUICE; GUAVA; GUAVA JUICE; MANGO; MANGO JUICE; MODEL; MOLECULAR STABILITY; ORANGE JUICE; PEAR; PEAR JUICE; PH; PRIORITY JOURNAL; SWEET LIME JUICE; TEMPERATURE; THERMOSONICATION; TOMATO JUICE; ULTRASOUND; WATERMELON; WATERMELON JUICE; ANALYSIS; CHEMISTRY; DRUG STABILITY; FOOD HANDLING; FRUIT AND VEGETABLE JUICE; INTRACELLULAR SPACE;

ANTIOXIDANTS; ASCORBIC ACID; DRUG STABILITY; FOOD HANDLING; FREE RADICALS; FRUIT AND VEGETABLE JUICES; INTRACELLULAR SPACE; SONICATION; TEMPERATURE;

EID: 85012257339     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2017.01.029     Document Type: Article

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