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- Munyaka, Ann Wambui; Oey, Indrawati; Van Loey, Ann; Hendrickx, Marc
- Food chemistry 2010 v.120 no.2 pp. 591-598
- dehydroascorbic acid, etc ; ascorbic acid; enzyme inactivation; food analysis; food composition; heat inactivation; broccoli; acidification; crushing; blanching; ascorbate oxidase; extraction; pH; florets; stems; temperature; food nutrient losses; food matrix; Show all 18 Subjects
- ... The effectiveness of heat inactivation of oxidative enzymes e.g., ascorbic acid oxidase (AAO) to stabilise vitamin C during extraction and analysis was evaluated. The influence of different sequences of performing treatments including acidification (pH 4.3 vs. pH 6.5), crushing, high temperature short time (90°C/4min-HTST) and low temperature long time (60°C/40min-LTLT)) blanching on vitamin C sta ...
- Mertz, C.; Brat, P.; Caris-Veyrat, C.; Gunata, Z.
- Food chemistry 2010 v.119 no.2 pp. 653-659
- dehydroascorbic acid, etc ; pasteurization; fruit composition; palmitic acid; chemical degradation; zeaxanthin; beta-carotene; dissolved oxygen; food processing quality; myristic acid; food nutrient losses; Solanum betaceum; lutein; antioxidants; ascorbic acid; isomerization; heat stability; food processing; epoxides; fruit juices; Show all 20 Subjects
- ... The carotenoids from yellow tamarillo were determined by high-performance liquid chromatography-photodiode array detection/mass spectrometry (HPLC-PDA/MS). Xanthophylls were found as esterified with palmitic and myristic acids. All-trans-β-cryptoxanthin esters and all-trans-β-carotene were the major carotenoids of tamarillo. Changes in carotenoid and vitamin C contents after thermal pasteurization ...