Stability of vitamin C in broccoli based on the chemical reaction kinetics, micro-region state diagram, and empirical correlations

International Journal of Food Properties

Mohammad Shafiur Rahman¹  Nasser Al-Habsi¹  Lyutha Al-Subhi¹  Mohamed Al-Khusaibi¹  Zahir Al-Attabi¹  Sithara Suresh² 

[1] Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oma;Department of Food Technology, Saintgits College of Engineering, Kottayam, Kerala, Indi;

关键词: Glass transition;    Freezing;    Freeze-drying;    Water activity;    Maximal-freeze-concentration;    Activation energy;    Hurdle technology;   

DOI  :  10.1080/10942912.2021.1977658

来源: Taylor & Francis

【 授权许可】

CC BY