Effect of ultraviolet and pulsed light treatments on ascorbic acid content in fruit juices-A review of the degradation mechanism

Author:

Basak Somnath,Shaik Lubna,Chakraborty Snehasis

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference102 articles.

1. Quality evaluation of grapefruit juice by thermal and high pressure processing treatment;Aadil;Pakistan Journal of Agricultural Research,2017

2. Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice;Acevedo;International Food Research Journal,2018

3. Thermal pasteurization and microbial inactivation of fruit juices;Ağçam,2018

4. Ascorbic acid degradation in aqueous solution during UV–Vis irradiation;Aguilar;Food Chemistry,2019

5. Modelling the interactions between free phenols, L-ascorbic acid, apple polyphenoloxidase and oxygen during a thermal treatment;Aka;Food Chemistry,2013

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