Literature DB >> 4929142

Food processing with added ascorbic acid.

J C Bauernfeind, D M Pinkert.   

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Year:  1970        PMID： 4929142     DOI： 10.1016/s0065-2628(08)60371-7

Source DB:  PubMed          Journal:  Adv Food Res        ISSN： 0065-2628


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  5 in total

1.  Possible explanation and implications of the reaction of ascorbic acid with some disulphide reagents.

Authors:  W L Baker; K L Smiley
Journal:  Biochem J       Date:  1984-03-15       Impact factor: 3.857

Review 2.  Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality.

Authors:  Sonali S Bharate; Sandip B Bharate
Journal:  J Food Sci Technol       Date:  2012-05-10       Impact factor: 2.701

3.  Effect of antioxidants on lipid peroxidation in iron-loaded rats.

Authors:  C J Dillard; J E Downey; A L Tappel
Journal:  Lipids       Date:  1984-02       Impact factor: 1.880

4.  Control of enzymatic browning in apple slices by using ascorbic acid under different conditions.

Authors:  N M el-Shimi
Journal:  Plant Foods Hum Nutr       Date:  1993-01       Impact factor: 3.921

5.  The Use of Ascorbic Acid as a Food Additive: Technical-Legal Issues.

Authors:  Michele Varvara; Giancarlo Bozzo; Giuseppe Celano; Chiara Disanto; Cosimo Nicola Pagliarone; Gaetano Vitale Celano
Journal:  Ital J Food Saf       Date:  2016-02-05
  5 in total

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