Mathematical-modeling of the thermal-degradation kinetics of vitamin-c In cupuaçu (theobroma-grandiflorum) nectar

The thermal degradation kinetics of both components of vitamin C, ascorbic acid (AA) and dehydroascorbic acid (DHAA), were determined in a nectar of Cupuacßu (Theobroma grandi¯orum) with 25% of pulp and 15% of sugar in water. AA was assayed by HPLC and the results showed that AA degraded into DHAA....

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Bibliographic Details
Main Author: Vieira, M. M. C. (author)
Other Authors: Teixeira, A. A. (author), Silva, C. L. M. (author)
Format: article
Language:eng
Published: 2013
Subjects:
Cupuaçu
Vitamin C
Thermal processing
PEIE Method
Online Access:http://hdl.handle.net/10400.1/2669
Country:Portugal
Oai:oai:sapientia.ualg.pt:10400.1/2669

Internet

http://hdl.handle.net/10400.1/2669

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