VERIFICATION OF A THEORETICAL-MODEL FOR PREDICTING LEACHING LOSSES OF ASCORBIC-ACID DURING WATER BLANCHING OF PEAS

被引：0

作者：

HOUGH, G ^{[1
]}

ALZAMORA, SM ^{[1
]}

CHIRIFE, J ^{[1
]}

MARINI, C ^{[1
]}

机构：

[1] UNIV BUENOS AIRES,FAC CIENCIAS EXACTAS & NAT,DEPT IND,RA-1428 BUENOS AIRES,ARGENTINA

来源：

LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1990年 / 23卷 / 02期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：126 / 129

页数：4

共 33 条

[21] BIOSYNTHESIS OF ASCORBIC-ACID AND MOBILIZATION PATTERN OF MACROMOLECULES DURING WATER STRESS IN GERMINATING CICER SEEDLINGS
CHINOY, JJ
SINGH, YD
GURUMURTI, K
BIOLOGIA PLANTARUM, 1974, 16 (04) : 301 - 307
[22] PREDICTION OF ASCORBIC-ACID RETENTION DURING DRYING .2. SIMULATION OF RETENTION IN A MODEL SYSTEM
VILLOTA, R
KAREL, M
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1980, 4 (03) : 141 - 159
[23] CHANGE IN ASCORBIC-ACID AND WATER-CONTENT OF LIVER OF GARDEN LIZARD DURING AGING AND PARTIAL HEPATECTOMY
RAO, KL
PATNAIK, BK
EXPERIMENTAL GERONTOLOGY, 1973, 8 (01) : 45 - 50
[24] PREDICTION OF ASCORBIC-ACID RETENTION DURING DRYING .1. MOISTURE AND TEMPERATURE DISTRIBUTION IN A MODEL SYSTEM
VILLOTA, R
KAREL, M
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1980, 4 (1-2) : 111 - 134
[25] EVALUATION OF A CONDUCTION HEATING FOOD MODEL FOR ASCORBIC-ACID RETENTION AND COLOR FORMATION DURING THERMAL-PROCESSING
GHAZALA, S
RAMASWAMY, HS
VANDEVOORT, FR
PRASHER, SO
BARRINGTON, S
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1989, 22 (05): : 475 - 480
[26] THERMAL HYDRAULICS OF WELLBORES AND SURFACE LINES DURING STEAM HOT WATER INJECTION .1. THEORETICAL-MODEL
JENSEN, TB
SHARMA, MP
JOURNAL OF ENERGY RESOURCES TECHNOLOGY-TRANSACTIONS OF THE ASME, 1989, 111 (02): : 55 - 63
[27] FORMATION OF VOLATILE COMPOUNDS IN SUGAR-PHENYLALANINE AND ASCORBIC-ACID PHENYLALANINE MODEL SYSTEMS DURING HEAT-TREATMENT
SECK, S
CROUZET, J
JOURNAL OF FOOD SCIENCE, 1981, 46 (03) : 790 - 793
[28] Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching
Zheng, Hong
Lu, Hongfei
FOOD CHEMISTRY, 2011, 128 (04) : 1087 - 1093
[29] SODIUM-AZIDE MUTAGENESIS IN UNIRRADIATED AND IRRADIATED BARLEY-SEEDS - INFLUENCE OF CAFFEINE AND ASCORBIC-ACID ADMINISTERED DURING POSTHYDRATION IN WATER OR CITRATE BUFFER
JHA, B
KESAVAN, PC
INDIAN JOURNAL OF EXPERIMENTAL BIOLOGY, 1986, 24 (10) : 624 - 631
[30] EFFECT OF CUPROUS SULFATE-SOLUTIONS ON ASCORBIC-ACID CONTENT IN HEMOLYMPH OF FRESH-WATER MOLLUSKS (GASTROPODA, PULMONATA) IN NORMAL CONDITIONS AND DURING TREMATODE INFECTION
STAIDNCHENKO, AP
SHABROVETS, TI
KOZAKIEVITCH, NN
PARAZITOLOGIYA, 1986, 20 (03) : 221 - 224

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