Kinetic study for ascorbic acid degradation, hydroxymethylfurfural and furfural formations in Orange juice

5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling

(2020) Aytül Hamzalıoğlu et al.   FOOD CHEMISTRY

Development and Validation of UV-Visible Spectrophotometric Method for the Determination of 5-Hydroxymethyl Furfural Content in Canned Malt Drinks and Fruit Juices in Ghana

(2019) Joseph K. Adu et al.   JOURNAL OF FOOD QUALITY

Amassing of Hydroxymethylfurfural, 2- Furfural and 5- Methyl furfural in orange (Citrus reticulata) juice during storage

(2019) Muhammad Atif RANDHAWA et al.   Food Science and Technology

Changes in the Soluble and Insoluble Compounds of Shelf-Stable Orange Juice in Relation to Non-Enzymatic Browning during Storage

(2019) Huong T.T. Pham et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Novel thermal and non-thermal processing of watermelon juice

(2019) Chiranjit Bhattacharjee et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Kinetic modelling of ascorbic and dehydroascorbic acids concentrations in a model solution at different temperatures and oxygen contents

(2018) Braulio Gómez Ruiz et al.   FOOD RESEARCH INTERNATIONAL

Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives

(2018) Márcio Carocho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction

(2018) Li-Li Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Isotope dilution HPLC-MS/MS for simultaneous quantification of acrylamide and 5-hydroxymethylfurfural (HMF) in thermally processed seafood

(2017) Lei Qin et al.   FOOD CHEMISTRY

The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems

(2017) Ai-Nong YU et al.   Food Science and Technology

A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments

(2016) E. Agcam et al.   FOOD AND BIOPRODUCTS PROCESSING

Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage

(2015) Hocine Remini et al.   FOOD CHEMISTRY

Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability

(2015) Scheling Wibowo et al.   FOOD CHEMISTRY

Modeling and optimization of ultrasound-assisted extraction of polyphenolic compounds from Aronia melanocarpa by-products from filter-tea factory

(2015) Milica Ramić et al.   ULTRASONICS SONOCHEMISTRY

Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation

(2013) E. Agcam et al.   FOOD CHEMISTRY

Investigation of thermal decomposition of ascorbic acid by TG-FTIR and thermal kinetics analysis

(2013) Shi Jingyan et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

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

(2012) Sonali S. Bharate et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity

(2012) A. P. Echavarría et al.   Food Engineering Reviews

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice

(2011) Liesbeth Vervoort et al.   Innovative Food Science & Emerging Technologies