| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539689 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Influence of initial headspace [O2] on the oxidation of AA and the subsequent formation and breakdown of DHA is studied. ⺠A linear relationship was found between the first order AA degradation constants and initial headspace O2 concentrations. ⺠The results were validated using a commercial fruit juice. ⺠A tool is provided to predict the AA content in fruit juices at different stages during storage.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
I. Van Bree, J.M. Baetens, S. Samapundo, F. Devlieghere, R. Laleman, I. Vandekinderen, B. Noseda, R. Xhaferi, B. De Baets, B. De Meulenaer,