Data/hora: 20/06/2024 07:56:35

Biblioteca(s): 	Embrapa Mandioca e Fruticultura.	
Data corrente: 	29/03/2000	
Data da última atualização: 	29/03/2000	
Autoria: 	RAHMAN, A. R.; ANZIANI, J.; CRUZ-CAY, J. R.	
Afiliação: 	Food Laboratory, Agricultural Experiment Station, University of Puerto Rico, Rio Pedras, P.R.	
Título: 	Factors afecting the stability of vitamin C in tropical fruit juices and nectars.	
Ano de publicação: 	1964	
Fonte/Imprenta: 	Journal of Agricultural of University of Puerto Rico, v.48, n.1, 1964.	
Idioma: 	Inglês	
Conteúdo: 	Studies were conducted on the effect of certain factors such as temperature, pH, degrees Brix, concentration of vitamin C, and storage in sealed as well as in open containers, on the stability of vitamin C in tropical fruit juice and nectars. They were fortified with different quantities of synthetic vitamin C (l-ascorbic acid) ranging between 10 and 4,000 mg. per 100 ml. The results were as follows: In solutions which received the following treatments: Boiled for 1 minute, incubated for 10 minutes at 250graus C., and incubated for 15 minutes at 250graus C., vitamin C at concentrations below 200 mg. per 100 ml. was destroyed at the highest rate.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Mandioca e Fruticultura (CNPMF)	
Exemplares: 	CNPMF - (17762-1) - ADD - SP - -- - S11811 -  - S11811 - DIS