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Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing

机译：超声处理期间抗坏血酸降解和橙汁非酶促褐变的定量建模方法

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V.P. Valdramidis; P.J. Cullen; B.K. Tiwari; C.P. O’Donnell;
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1. Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing [J] . V.P. Valdramidis, P.J. Cullen, B.K. Tiwari, Journal of food engineering . 2009,第3期

机译：超声处理过程中橙汁抗坏血酸降解和非酶褐变的定量建模方法
2. Non-enzymatic browning and ascorbic acid degradation of orange juice subjected to electroreduction and electro-oxidation treatments. [J] . Fustier P, St-Germain F, Lamarche F, Innovative Food Science & Emerging Technologies . 2011,第4期

机译：经过电还原和电氧化处理的橙汁的非酶褐变和抗坏血酸降解。
3. EFFECTS OF ORANGE JUICE FORTIFICATION WITH THIOLS ON P-VINYLGUAIACOL FORMATION, ASCORBIC-ACID DEGRADATION, BROWNING, AND ACCEPTANCE DURING PASTEURIZATION AND STORAGE UNDER MODERATE CONDITIONS [J] . Naim M., Zehavi U., Rouseff RL., Journal of Agricultural and Food Chemistry . 1997,第5期

机译：巯基强化橙汁对中度条件下糊化和贮藏期间对乙烯基醋醇的形成，抗坏血酸的降解，色素沉着和接受的影响
4. Determination of Ascorbic Acid Level in Orange Juice using an Open-source Poteniostat Screen Printed Electrodes [C] . Ahmad M. Ali, Iman Morsi, Maha Sharkas International Conference on Sensor Networks . 2016

机译：使用开源Poteniostat和丝网印刷电极测定橙汁中抗坏血酸水平
5. Ultraviolet light induced degradation of patulin and ascorbic acid in apple juice. [D] . Tikekar, Rohan V. 2010

机译：紫外线诱导苹果汁中棒曲霉素和抗坏血酸的降解。
6. Reduction of non-enzymatic browning of orange juice and semi-concentrates by removal of reaction substrate [O] . Satish K. Sharma, Shashibala Juyal, V. K. Rao, 2014

机译：通过去除反应底物减少橙汁和半浓缩液的非酶褐变
7. Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions [O] . Manso, Maria C., Oliveira, Fernanda A.R., Oliveira, Jorge C., 2001

机译：模拟有氧条件下橙汁中抗坏血酸的热降解和褐变

Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing

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