A study on degradation kinetics of ascorbic acid inamla(Phyllanthus emblica L.) during cooking

International Journal of Food Sciences and Nutrition ◽

10.1080/09637480412331321823 ◽

2004 ◽

Vol 55 (5) ◽

pp. 415-422 ◽

Author(s):

P. Nisha ◽

Rekha S. Singhal ◽

Aniruddha B. Pandit

Keyword(s):

Ascorbic Acid ◽

Degradation Kinetics ◽

Phyllanthus Emblica ◽

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The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples

Journal of Food Science ◽

10.1111/1750-3841.14389 ◽

2018 ◽

Vol 83 (12) ◽

pp. 3019-3026 ◽

Author(s):

Ah–Na Kim ◽

Kyo‐Yeon Lee ◽

Hyun‐Jin Kim ◽

Jiyeon Chun ◽

William L. Kerr ◽

...

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Phenolic Compounds ◽

Degradation Kinetics ◽

Grinding Temperature ◽

Added Water ◽

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Degradation Kinetics of Chlorogenic Acid at Various pH Values and Effects of Ascorbic Acid and Epigallocatechin Gallate on Its Stability under Alkaline Conditions

Journal of Agricultural and Food Chemistry ◽

10.1021/jf304105w ◽

2013 ◽

Vol 61 (4) ◽

pp. 966-972 ◽

Author(s):

Yusaku Narita ◽

Kuniyo Inouye

Keyword(s):

Ascorbic Acid ◽

Chlorogenic Acid ◽

Degradation Kinetics ◽

Epigallocatechin Gallate ◽

Ph Values ◽

Alkaline Conditions ◽

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Identification and Thermal Degradation Kinetics of Chlorophyll Pigments and Ascorbic Acid from Ditax Nectar (Detarium senegalense J.F. Gmel)

Journal of Agricultural and Food Chemistry ◽

10.1021/jf203582k ◽

2011 ◽

Vol 59 (22) ◽

pp. 12018-12027 ◽

Author(s):

Nafissatou Diop Ndiaye ◽

Claudie Dhuique-Mayer ◽

Mady Cisse ◽

Manuel Dornier

Keyword(s):

Ascorbic Acid ◽

Thermal Degradation ◽

Degradation Kinetics ◽

Thermal Degradation Kinetics ◽

Chlorophyll Pigments ◽

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Degradation Kinetics of Catechin in Aqueous Solution in the Presence of Ascorbic Acid or Octanoyl Ascorbate

Japan Journal of Food Engineering ◽

10.11301/jsfe.10.117 ◽

2009 ◽

Vol 10 (2) ◽

pp. 117-124 ◽

Author(s):

Yoshiyuki WATANABE ◽

Tatsunori OKAYASU ◽

Kana IDENOUE ◽

Shuji ADACHI

Keyword(s):

Aqueous Solution ◽

Ascorbic Acid ◽

Degradation Kinetics ◽

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Application of D-optimal design for determination of the influence of water content on the thermal degradation kinetics of ascorbic acid at low water contents

Journal of Food Engineering ◽

10.1016/s0260-8774(98)00099-5 ◽

1998 ◽

Vol 38 (1) ◽

pp. 69-85 ◽

Author(s):

Jesús M. Frías ◽

Jorge C. Oliveira ◽

Luís M. Cunha ◽

Fernanda A. Oliveira

Keyword(s):

Ascorbic Acid ◽

Optimal Design ◽

Thermal Degradation ◽

Water Content ◽

Degradation Kinetics ◽

Thermal Degradation Kinetics ◽

Influence Of Water ◽

Kinetics Of ◽

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Mathematical Modelling of Thermal Degradation Kinetics of Ascorbic Acid in Brassica Carinata

Science Technology and Arts Research Journal ◽

10.4314/star.v4i1.19 ◽

2015 ◽

Vol 4 (1) ◽

pp. 115 ◽

Author(s):

G Ashine ◽

T Andargie

Keyword(s):

Ascorbic Acid ◽

Thermal Degradation ◽

Mathematical Modelling ◽

Degradation Kinetics ◽

Brassica Carinata ◽

Thermal Degradation Kinetics ◽

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Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage

Food Chemistry ◽

10.1016/j.foodchem.2018.03.123 ◽

2018 ◽

Vol 259 ◽

pp. 65-72 ◽

Author(s):

Jun Wang ◽

Xu-Hai Yang ◽

Arun S. Mujumdar ◽

Xiao-Ming Fang ◽

Qian Zhang ◽

...

Keyword(s):

Ascorbic Acid ◽

Antioxidant Capacity ◽

Degradation Kinetics ◽

High Humidity ◽

Red Pigment ◽

Hot Air ◽

Air Impingement ◽

Red Peppers ◽

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Degradation Kinetics of the Antioxidant Additive Ascorbic Acid in Packed Table Olives during Storage at Different Temperatures

Journal of Agricultural and Food Chemistry ◽

10.1021/jf058159o ◽

2006 ◽

Vol 54 (6) ◽

pp. 2206-2210 ◽

Author(s):

A. Montaño ◽

F. J. Casado ◽

L. Rejano ◽

A. H. Sánchez ◽

A. de Castro

Keyword(s):

Ascorbic Acid ◽

Degradation Kinetics ◽

Table Olives ◽

Antioxidant Additive ◽

Different Temperatures ◽

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Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar

Food Science and Technology ◽

10.1590/1678-457x.11417 ◽

2017 ◽

Vol 38 (4) ◽

pp. 667-673 ◽

Author(s):

Çetin KADAKAL ◽

Tolga DUMAN ◽

Raci EKINCI

Keyword(s):

Ascorbic Acid ◽

Thermal Degradation ◽

Degradation Kinetics ◽

Thermal Degradation Kinetics ◽

Rosa Canina ◽

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Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions

Food Chemistry ◽

10.1016/j.foodchem.2006.11.073 ◽

2007 ◽

Vol 104 (2) ◽

pp. 721-725 ◽

Author(s):

Arda Serpen ◽

Vural Gökmen

Keyword(s):

Ascorbic Acid ◽

Degradation Kinetics ◽

Reversible Degradation ◽

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