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Kinetics of ascorbic acid loss during hot water blanching of fluted pumpkin (Telfairia occidentalis) leaves
The kinetics of thermal degradation of ascorbic acid in fluted pumpkin leaves were investigated from 60 to 90°C (pH 5.0 to 6.5). Ascorbic acid degradation was modeled as a first order rate reaction with the rate constants increasing with increase in pH of the medium. The pH and temperature dependenc...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer-Verlag
2010
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551187/ https://ncbi.nlm.nih.gov/pubmed/23572770 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0123-0 |
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