Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage
• AA-fortification and deaeration effect on AA and CI degradation was determined. • AA and CI degradation were best described by first-order kinetic model. • Three models were used to assess the temperature-dependence of degradation rates. • Storage temperature and deaeration are influential factors...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Remini, Hocine [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Schlagwörter: |
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| Umfang: |
9 |
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| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
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| Übergeordnetes Werk: |
volume:173 ; year:2015 ; day:15 ; month:04 ; pages:665-673 ; extent:9 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2014.10.069 |
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| 520 | |a • AA-fortification and deaeration effect on AA and CI degradation was determined. • AA and CI degradation were best described by first-order kinetic model. • Three models were used to assess the temperature-dependence of degradation rates. • Storage temperature and deaeration are influential factors on kinetics degradation. • AA fortification has no significant effect on the degradation kinetic during storage. | ||
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10.1016/j.foodchem.2014.10.069 doi GBVA2015010000005.pica (DE-627)ELV012978175 (ELSEVIER)S0308-8146(14)01631-8 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Remini, Hocine verfasserin aut Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage 2015 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • AA-fortification and deaeration effect on AA and CI degradation was determined. • AA and CI degradation were best described by first-order kinetic model. • Three models were used to assess the temperature-dependence of degradation rates. • Storage temperature and deaeration are influential factors on kinetics degradation. • AA fortification has no significant effect on the degradation kinetic during storage. Ascorbic acid Elsevier Colour intensity Elsevier Kinetic modelling Elsevier Anthocyanins Elsevier Blood orange juice Elsevier Mertz, Christian oth Belbahi, Amine oth Achir, Nawel oth Dornier, Manuel oth Madani, Khodir oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:173 year:2015 day:15 month:04 pages:665-673 extent:9 https://doi.org/10.1016/j.foodchem.2014.10.069 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 173 2015 15 0415 665-673 9 045F 540 |
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10.1016/j.foodchem.2014.10.069 doi GBVA2015010000005.pica (DE-627)ELV012978175 (ELSEVIER)S0308-8146(14)01631-8 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Remini, Hocine verfasserin aut Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage 2015 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • AA-fortification and deaeration effect on AA and CI degradation was determined. • AA and CI degradation were best described by first-order kinetic model. • Three models were used to assess the temperature-dependence of degradation rates. • Storage temperature and deaeration are influential factors on kinetics degradation. • AA fortification has no significant effect on the degradation kinetic during storage. Ascorbic acid Elsevier Colour intensity Elsevier Kinetic modelling Elsevier Anthocyanins Elsevier Blood orange juice Elsevier Mertz, Christian oth Belbahi, Amine oth Achir, Nawel oth Dornier, Manuel oth Madani, Khodir oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:173 year:2015 day:15 month:04 pages:665-673 extent:9 https://doi.org/10.1016/j.foodchem.2014.10.069 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 173 2015 15 0415 665-673 9 045F 540 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:173 year:2015 day:15 month:04 pages:665-673 extent:9 |
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Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage |
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• AA-fortification and deaeration effect on AA and CI degradation was determined. • AA and CI degradation were best described by first-order kinetic model. • Three models were used to assess the temperature-dependence of degradation rates. • Storage temperature and deaeration are influential factors on kinetics degradation. • AA fortification has no significant effect on the degradation kinetic during storage. |
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• AA-fortification and deaeration effect on AA and CI degradation was determined. • AA and CI degradation were best described by first-order kinetic model. • Three models were used to assess the temperature-dependence of degradation rates. • Storage temperature and deaeration are influential factors on kinetics degradation. • AA fortification has no significant effect on the degradation kinetic during storage. |
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• AA-fortification and deaeration effect on AA and CI degradation was determined. • AA and CI degradation were best described by first-order kinetic model. • Three models were used to assess the temperature-dependence of degradation rates. • Storage temperature and deaeration are influential factors on kinetics degradation. • AA fortification has no significant effect on the degradation kinetic during storage. |
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Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage |
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