Stability of Ascorbic Acid in Reconstituted Frozen Orange Juice
1977 ◽
Vol 40
(9)
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pp. 584-585
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Keyword(s):
The sum of ascorbic acid and dehydroascorbic acid (physiologically available ascorbic acid), in reconstituted orange juice was remarkably stable over a 2-week period, both at 4 C and at room temperature. Stability was not affected by the aerating effect of blendorizing at high speed for 2 min. Stability was only partially due to the pH of orange juice, since available ascorbic acid declined more rapidly in a phosphate buffer solution at the same pH.
Keyword(s):
2011 ◽
Vol 284-286
◽
pp. 1764-1769
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2000 ◽
Vol 63
(6)
◽
pp. 703-708
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1950 ◽
Vol 91
(6)
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pp. 655-664
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