Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products, possessing important nutritional benefits for human health. During fruit and vegetable processing, this bioactive compound is prone to various modes of degradation, with temperature and oxygen being recognise...

Descripción completa

Detalles Bibliográficos
Autores principales: Giannakourou, Maria C., Taoukis, Petros S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619176/
https://www.ncbi.nlm.nih.gov/pubmed/34828909
http://dx.doi.org/10.3390/foods10112630

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619176/
https://www.ncbi.nlm.nih.gov/pubmed/34828909
http://dx.doi.org/10.3390/foods10112630

Ejemplares similares