Protective effect of sweet basil extracts against vitamin C degradation in a model solution and in guava juice-Reference-Cited by-同舟云学术

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Protective effect of sweet basil extracts against vitamin C degradation in a model solution and in guava juice

Published:2018-04-23 Issue:7 Volume:42 Page:e13646
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Siriwoharn Thanyaporn¹^ORCID,Surawang Suthat²

Affiliation:

1. Division of Food Science and Technology, Faculty of Agro-Industry; Chiang Mai University, Mae Hea, Muang; Chiang Mai 50100 Thailand

2. Division of Product Development Technology, Faculty of Agro-Industry; Chiang Mai University, Mae Hea, Muang; Chiang Mai 50100 Thailand

Funder

Faculty of Agro-Industry, Chiang Mai University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13646/fullpdf

Reference50 articles.

1. Factors influencing the stability of ascorbic acid in total parenteral nutrition infusions;Allwood;Journal of Clinical Pharmacy and Therapeutics,1984

2. Health effects of vitamin C supplementation;Bendich;Journal of the American College of Nutrition,1995

3. [2] Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration;Benzie;Methods in Enzymology,1999

4. Analysis of ascorbic acid and isoascorbic acid in orange and guava fruit juices distributed in Thailand by LC-IT-MS/MS;Boonpangrak;Food Analytical Methods,2016

5. Rosmarinic acid and its derivatives: Biotechnology and applications;Bulgakov;Critical Reviews in Biotechnology,2012

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Chemical Stability of Ascorbic Acid Integrated into Commercial Products: A Review on Bioactivity and Delivery Technology;Antioxidants;2022-01-13

2. Effects of pretreatment with dimethyl dicarbonate on the quality characteristics of fermented Huyou juice and storage stability;Journal of Food Processing and Preservation;2021-02-18

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