Effect of refrigerated storage on ascorbic acid content of orange juice . . . The aim of this study was to evaluate the effect of PEF and conventional pasteurization (90 °C, 20 s) on ascorbic acid content of orange juice, and to assess modifications in ascorbic acid concentration of orange juice stored in refrigeration at 2 and 10 °C for 7 weeks
Ascorbic acid stability during refrigerated storage of orange–carrot . . . Yeom, Streaker, Zhang, and Min (2000b) studied effects of PEF (35 kV cm, 59 μs) and heat (94 6 °C, 30 s) on the concentration of ascorbic acid in orange juice during storage at 4 °C and 22 °C PEF-treated orange juice retained a significantly higher content of ascorbic acid than heat-pasteurized orange during storage at 4 °C
Effect of refrigerated storage on ascorbic acid content of orange juice . . . The aim of this study was to evaluate the effect of PEF and conventional pasteurization (90 °C, 20 s) on ascorbic acid content of orange juice, and to assess modifications in ascorbic acid concentration of orange juice stored in refrigeration at 2 and 10 °C for 7 weeks
(PDF) Ascorbic acid in orange juice–milk beverage treated by high . . . Ascorbic acid degradation kinetics of sonicated orange juice during storage were determined and compared to thermally pasteurised samples Acoustic energy densities (AED) ranging from 0 30 to 0 81 W mL and treatment times of 2-10 min were investigated
STABILITY OF ASCORBIC ACID IN ORANGE JUICES AFTER INITIAL USE AT HOME . . . Clara Cortés, María J Esteve, Ana Frígola, Effect of refrigerated storage on ascorbic acid content of orange juice treated by pulsed electric fields and thermal pasteurization, European Food Research and Technology, 10 1007 s00217-007-0766-x, 227, 2, (629-635), (2007)
Ascorbic acid in orange juice–milk beverage treated by high intensity . . . The present work demonstrates that the ascorbic acid degradation in an orange juice–milk beverage treated by pulsed electric fields was adjusted to zero-order kinetics and degradation rate during storage was adjusted to first-order kinetics