Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water

The effect of reaction conditions, which comprised the reaction temperature (150–190°C), processing time (0.50, 0.75, 1.00, 1.25, 1.50, 2.00, and 2.50 h), pH (5.0, 7.0, and 9.5), and concentration (0.03–0.07 mol/L) of L-ascorbic acid (ASA), on the degradation of ASA was investigated in hot-compresse...

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Detalles Bibliográficos
Autores principales: Feng, Liang, Yang, Yan, Xie, Ya-ting, Liu, Shuang-shuang, Peng, Xuan, Hu, Sheng, Yu, Ai-nong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9877347/
https://www.ncbi.nlm.nih.gov/pubmed/36712510
http://dx.doi.org/10.3389/fnut.2022.1022254

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9877347/
https://www.ncbi.nlm.nih.gov/pubmed/36712510
http://dx.doi.org/10.3389/fnut.2022.1022254

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