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- W1999003038 abstract "The kinetics of ascorbic acid (AA) degradation in a fruit-based beikost product added with AA were determined after storage at 4, 25, 37 and 50 °C during 4, 8, 12, 16 and 32 weeks in plastic polypropylene/ethylene–vinyl alcohol vacuum packaging. It was confirmed that AA degradation followed an Arrhenius first-order kinetics, with an activation energy of 20.11 ± 0.33 kcal mol−1. No AA losses at 4 °C were recorded during the entire storage period. In contrast, a time- and temperature-dependent decrease (p < 0.05) in AA was observed at the other tested temperatures – the degradation rate decreasing from 50 °C to 25 °C, as expected. AA percentage retention at the end of storage ranged between 6.4% (50 °C/16 weeks) and 100.9% (4 °C/32 weeks)." @default.
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- W1999003038 date "2013-05-01" @default.
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- W1999003038 title "Kinetics of ascorbic acid degradation in fruit-based infant foods during storage" @default.
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- W1999003038 doi "https://doi.org/10.1016/j.jfoodeng.2012.12.003" @default.
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