المؤلفون: Dewhirst, Rebecca A, Murray, Lorna, Mackay, C Logan, Sadler, Ian H, Fry, Stephen C

مصطلحات موضوعية: Biological Sciences, Industrial Biotechnology, 2, 3-Diketogulonic Acid, Ascorbic Acid, Dehydroascorbic Acid, Isomerism, Lactones, Oxidation-Reduction, Water, Benzilic acid rearrangement, Carboxypentonolactones, Dehydroascorbic acid, Diketogulonate, Trihydroxypropyltartronic acid, Vitamin C degradation, Biochemistry & Molecular Biology

URL الوصول: https://escholarship.org/uc/item/6dj4z833

المؤلفون: Xanthakis, Epameinondas, Gogou, Eleni, Taoukis, Petros, Ahrné, Lilia

المصدر: Innovative Food Science & Emerging Technologies. 48:248-257

مصطلحات موضوعية: Blanching, Enzymatic inactivation, Microwave, Nutrient retention, Fruits, High temperature operations, Mass transfer, Microwaves, Nutrients, Temperature, Ascorbic acid oxidase, Dehydroascorbic acid, Fractional conversion, Mass transfer phenomena, Temperature degradation, Vitamin C degradation, Ascorbic acid

وصف الملف: electronic

URL الوصول: https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-34428
https://ri.diva-portal.org/smash/get/diva2:1237193/FULLTEXT01.pdf

المؤلفون: RANDHAWA, Muhammad Atif, JAVED, Muhammad Sameem, AHMAD, Zulfiqar, AMJAD, Adnan, KHAN, Ammar Ahmad, SHAH, Faiz-ul-Hassan, FILZA, Fatima

المصدر: Food Science and Technology. June 2020 40(2)

مصطلحات موضوعية: hydroxymethylfurfural, furfural, orange juice, storage, vitamin C degradation

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200382

المؤلفون: Maria C. Giannakourou, Petros S. Taoukis

المصدر: Foods, Vol 10, Iss 11, p 2630 (2021)

مصطلحات موضوعية: conventional processing, post-processing conditions, Vitamin C degradation, hurdle technology, kinetic analysis, frequentist kinetics, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/11/2630; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/4fd994e349604247a191361cd9ad688e

المؤلفون: Juliana Alvarenga Alves, Rita de Cássia Mirela Resende Nassur, Caroline Roberta Freitas Pires, Emanuelle Mara de Alcântara, Juliana Audi Giannoni, Luiz Carlos de Oliveira Lima

المصدر: Ciência e Agrotecnologia, Vol 34, Iss 3, Pp 714-721 (2010)

مصطلحات موضوعية: Cinética de degradação da vitamina C, processamento mínimo, Mangifera indica, kinetics of vitamin C degradation, fresh-cut, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542010000300026; https://doaj.org/toc/1413-7054; https://doaj.org/toc/1981-1829

URL الوصول: https://doaj.org/article/31ddc2ecdd674eda8333a0989e175e70

المؤلفون: Muhammad Sameem Javed, Ammar Ahmad Khan, Adnan Amjad, Zulfiqar Ahmad, Faiz-ul-Hassan Shah, Muhammad Atif Randhawa, Fatima Filza

المصدر: Food Science and Technology, Volume: 40, Issue: 2, Pages: 382-386, Published: 25 NOV 2019
Food Science and Technology v.40 n.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 25 NOV 2019
Food Science and Technology, Vol 40, Iss 2, Pp 382-386

مصطلحات موضوعية: Orange juice, Antioxidant, Vitamin C, vitamin c degradation, medicine.medical_treatment, vitamin C degradation, hydroxymethylfurfural, lcsh:TX341-641, Orange (colour), furfural, Ascorbic acid, Furfural, storage, chemistry.chemical_compound, chemistry, orange juice, lcsh:Technology (General), medicine, lcsh:T1-995, Food science, lcsh:Nutrition. Foods and food supply, Hydroxymethylfurfural, Food Science, Biotechnology

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fcb4b51b9ef161c0e7e6f3bb5d1ce2b
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200382&lng=en&tlng=en

المؤلفون: Çetin Kadakal, Heysem Suat Batu

مصطلحات موضوعية: Antioxidant, Degradation kinetics, medicine.medical_treatment, Kinetics, antioxidant capacity, Thermal diffusivity, 01 natural sciences, 0404 agricultural biotechnology, food, Thermal-Degradation, medicine, Bioactive Compounds, Food science, Deterioration, drying kinetics, Vitamin-C Degradation, water-soluble vitamins, biology, Moisture, Chemistry, Ascorbic-Acid, 010401 analytical chemistry, Goji berry, Temperature, goji berry, Antioxidant Activity, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Quality, food.food, 0104 chemical sciences, degradation kinetics, Impact, total phenolic content, Degradation (geology), Lycium, Pretreatment, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d70d5310328a2c62873c2e0f8ec88ea
https://doi.org/10.15586/ijfs.v33i1.1949

المؤلفون: Lorna Murray, Ian H. Sadler, C. Logan Mackay, Stephen C. Fry, Rebecca A. Dewhirst

المصدر: Dewhirst, R, Murray, L, Mackay, L, Sadler, I & Fry, S 2019, ' Characterisation of the non-oxidative degradation pathway of dehydroascorbic acid in slightly acidic aqueous solution ', Archives of biochemistry and biophysics, vol. 681, 108240 . https://doi.org/10.1016/j.abb.2019.108240

مصطلحات موضوعية: 0301 basic medicine, Biochemistry & Molecular Biology, Antioxidant, Decarboxylation, Stereochemistry, medicine.medical_treatment, Biophysics, Ascorbic Acid, Diketogulonate, Biochemistry, Benzilic acid rearrangement, 03 medical and health sciences, Hydrolysis, chemistry.chemical_compound, Lactones, Isomerism, Carboxypentonolactones, medicine, Molecular Biology, chemistry.chemical_classification, 030102 biochemistry & molecular biology, Trihydroxypropyltartronic acid, 2,3-Diketogulonic Acid, Water, Compartment (chemistry), Vitamin C degradation, Dehydroascorbic Acid, 030104 developmental biology, chemistry, Epimer, Dehydroascorbic acid, 3-Diketogulonic Acid, Biochemistry and Cell Biology, Oxidation-Reduction, Lactone

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ba47f7a286a148440c34f57b319a5fb
https://pubmed.ncbi.nlm.nih.gov/31883928

لا يتم عرض هذه النتيجة على الضيوف.
تسجيل الدخول للوصول الكامل.

المؤلفون: Petros Taoukis, Eleni Gogou, Lilia Ahrné, Epameinondas Xanthakis

المصدر: Xanthakis, E, Gogou, E, Taoukis, P & Ahrné, L 2018, ' Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes ', Innovative Food Science and Emerging Technologies, vol. 48, pp. 248-257 . https://doi.org/10.1016/j.ifset.2018.06.012

مصطلحات موضوعية: Other Engineering and Technologies, Blanching, Microwave assisted, Industrial and Manufacturing Engineering, Fruits, chemistry.chemical_compound, 0404 agricultural biotechnology, Mass transfer phenomena, Naturvetenskap, Fractional conversion, Mangifera, Mass transfer, Food science, Microwaves, Dehydroascorbic acid, 2. Zero hunger, Oxidase test, Nutrient retention, Vitamin C, Chemistry, Temperature, 04 agricultural and veterinary sciences, General Chemistry, Nutrients, Vitamin C degradation, Ascorbic acid, 040401 food science, Temperature degradation, body regions, High temperature operations, Enzymatic inactivation, Engineering and Technology, Frozen storage, Natural Sciences, Microwave, Ascorbic acid oxidase, Food Science

وصف الملف: pdf; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe75a99d16db259b4f1f9eaf875ea300
https://hdl.handle.net/20.500.14279/27496