ASCORBIC ACID STABILITY IN CERTAIN AQUEOUS AND FRUIT JUICE VEHICLES SUBJECTED TO ELEVATED TEMPERATURE

被引：7
作者：
UPRETY, MC
JAFAR, SM
REVIS, B
机构：
来源：
JOURNAL OF PHARMACEUTICAL SCIENCES | 1963年 / 52卷 / 10期
关键词：
D O I：
10.1002/jps.2600521020
中图分类号：
R914 [药物化学];
学科分类号：
100701 ;
摘要：
引用
收藏
页码：1001 / &
相关论文
共 50 条
[31]   INFLUENCE OF TIME AND TEMPERATURE ON ASCORBIC ACID STABILITY [J].
LOPEZ, A ;
KREHL, WA ;
GOOD, E .
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1967, 50 (04) :308-&
[32]   BREED RESPONSES IN BODY TEMPERATURE TO ELEVATED ENVIRONMENTAL TEMPERATURE AND ASCORBIC ACID [J].
AHMAD, MM ;
MORENG, RE ;
MULLER, HD .
POULTRY SCIENCE, 1967, 46 (01) :6-&
[33]   ASCORBIC ACID CONTENT AND SUGAR-ACID RATIOS OF FRESH FRUIT AND PROCESSED JUICE OF TOMATO VARIETIES [J].
SCOTT, LE ;
WALLS, EP .
PROCEEDINGS OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE, 1947, 50 (DEC) :269-272
[34]   Stability of ascorbic acid in aqueous and aqueous-organic solutions for quantitative determination [J].
G. B. Golubitskii ;
E. V. Budko ;
E. M. Basova ;
A. V. Kostarnoi ;
V. M. Ivanov .
Journal of Analytical Chemistry, 2007, 62 :742-747
[35]   Stability of ascorbic acid in aqueous and aqueous-organic solutions for quantitative determination [J].
Golubitskii, G. B. ;
Budko, E. V. ;
Basova, E. M. ;
Kostarnoi, A. V. ;
Ivanov, V. M. .
JOURNAL OF ANALYTICAL CHEMISTRY, 2007, 62 (08) :742-747
[36]   Stability of ascorbic acid in aqueous and aqueous-organic solutions for quantitative determination [J].
Golubitskii, G.B. ;
Budko, E.V. ;
Basova, E.M. ;
Kostarnoi, A.V. ;
Ivanov, V.M. .
Journal of Analytical Chemistry, 2007, 62 (08) :742-747
[37]   EFFECT OF VITAMIN K5 ON ASCORBIC ACID STABILITY IN ORANGE JUICE [J].
RUSHING, NB ;
SENN, VJ .
JOURNAL OF FOOD SCIENCE, 1965, 30 (01) :178-&
[38]   KINETICS AND COMPUTER-SIMULATION OF ASCORBIC-ACID STABILITY OF TOMATO JUICE AS FUNCTIONS OF TEMPERATURE, PH AND METAL CATALYST [J].
LEE, YC ;
KIRK, JR ;
BEDFORD, CL ;
HELDMAN, DR .
JOURNAL OF FOOD SCIENCE, 1977, 42 (03) :640-+
[39]   FRUIT COLOR STABILITY - INTERACTION OF ASCORBIC ACID, RIBOFLAVIN, AND ANTHOCYANIN PIGMENTS [J].
PRATT, DE ;
BALKCOM, CM ;
POWERS, JJ ;
MILLS, LW .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1954, 2 (07) :367-372
[40]   Effect of storage temperature on ascorbic acid degradation in concentrated orange juice. [J].
Valim, MF ;
Alves, V ;
Sylos, CM .
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2005, 229 :U52-U52
12345