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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
29/03/2000 |
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Data da última atualização: |
29/03/2000 |
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Autoria: |
RAHMAN, A. R.; ANZIANI, J.; NEGRON, E. D. |
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Afiliação: |
Food Technologist and Research Assistants in Chemistry, respectively, Food Technology Laboratory, Agricultural Experiment Station, University of Puerto Rico, Rio Piedras, P.R. |
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Título: |
Studies on the stability of vitamin C at elevated concentrations in canned tropical fruit juices and nectars. |
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Ano de publicação: |
1964 |
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Fonte/Imprenta: |
Journal of Agricultural of University of Puerto Rico, v.48, n.4, p.327-336, 1964. |
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Idioma: |
Inglês |
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Conteúdo: |
Studies were conducted to determine the stability of vitamin C at elevated concentration in canned tropical fruit juices as nectars. Canned guava nectar, as well as juice of orange, tomato, and pineapple were fortified with ascorbic acid at seven different levels ranginf from the original content present in the samples to about 300 mg. Half of the samples were stored at room temperature and the other similar half at 100graus F. for a period of 6 months. The results indicated that the losses of vitamin C were higher in the samples stored at 100graus F. than in those stored at room temperature - regardless of the level of concentration. However, in the guava nectar the percentage of vitamin C destruction was relatively higher at lower concentrations and lower at higher concentrations at both temperatures. |
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Categoria do assunto: |
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Marc: |
LEADER 01286naa a2200145 a 4500
001 1648731
005 2000-03-29
008 1964 bl --- 0-- u #d
100 1 $aRAHMAN, A. R.
245 $aStudies on the stability of vitamin C at elevated concentrations in canned tropical fruit juices and nectars.
260 $c1964
520 $aStudies were conducted to determine the stability of vitamin C at elevated concentration in canned tropical fruit juices as nectars. Canned guava nectar, as well as juice of orange, tomato, and pineapple were fortified with ascorbic acid at seven different levels ranginf from the original content present in the samples to about 300 mg. Half of the samples were stored at room temperature and the other similar half at 100graus F. for a period of 6 months. The results indicated that the losses of vitamin C were higher in the samples stored at 100graus F. than in those stored at room temperature - regardless of the level of concentration. However, in the guava nectar the percentage of vitamin C destruction was relatively higher at lower concentrations and lower at higher concentrations at both temperatures.
700 1 $aANZIANI, J.
700 1 $aNEGRON, E. D.
773 $tJournal of Agricultural of University of Puerto Rico$gv.48, n.4, p.327-336, 1964.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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