Kinetics of ascorbic acid degradation in fruit-based infant foods during storage
NAGIOS: RODERIC FUNCIONANDO

Kinetics of ascorbic acid degradation in fruit-based infant foods during storage

Repositori DSpace/Manakin

Kinetics of ascorbic acid degradation in fruit-based infant foods during storage

Mostra el registre complet de l'element

Visualització       (561.9Kb)

Exportar a Refworks
    
Bosch, Vicente; Cilla Tatay, Antonio; García Llatas, Guadalupe; Gilabert, Victoria; Boix, Rafael; Alegría Torán, Amparo Asunción
Aquest document és un/a article, creat/da en: 2013

Este documento está disponible también en : http://dx.doi.org/10.1016/j.jfoodeng.2012.12.003
The kinetics of ascorbic acid (AA) degradation in a fruit-based beikost product added with AA were determined after storage at 4, 25, 37 and 50 °C during 4, 8, 12, 16 and 32 weeks in plastic polypropylene/ethylene<br>vinyl alcohol vacuum packaging. It was confirmed that AA degradation followed an Arrhenius first-order kinetics, with an activation energy of 20.11 ± 0.33 kcal mol−1. No AA losses at 4 °C were recorded during the entire storage period. In contrast, a time - and temperature - dependent decrease (p < 0.05) in AA was observed at the other tested temperatures<br> the degradation rate decreasing from 50 °C to 25 °C, as expected. AA percentage retention at the end of storage ranged between 6.4% (50 °C/16 weeks) and 100.9% (4 °C/32 weeks).

    Bosch, Vicente Cilla Tatay, Antonio García Llatas, Guadalupe Gilabert, Victoria Boix, Rafael Alegría Torán, Amparo Asunción 2013 Kinetics of ascorbic acid degradation in fruit-based infant foods during storage Journal of Food Engineering 116 298 303
http://dx.doi.org/10.1016/j.jfoodeng.2012.12.003
distribuït sota llicència Creative Commons de Reconeixement-NoComercial 3.0 No adaptada

Aquest element apareix en la col·lecció o col·leccions següent(s)

Mostra el registre complet de l'element

Cerca a RODERIC

Cerca avançada

Visualitza

Estadístiques