Vitamins in thermal processing

Effect of Initial Dissolved Oxygen Levels on the Degradation of Ascorbic Acid and the Browning of Lemon Juice during Storage

Gordon L. Robertson, C.M.L. SAMANIEGO · Journal of Food Science · 1986 · 148 citations

Agriculture, Chemical Engineering, Food Science +14

Developments in food preservation—3

Joan Mitchell · Meat Science · 1986 · 141 citations

Agriculture, Food Science, Food Preservation +11

DEGRADATION KINETICS OF ASCORBIC ACID AT HIGH TEMPERATURE AND WATER ACTIVITY

B. M. LAING, DENNIS SCHLUETER, Theodore P. Labuza · Journal of Food Science · 1978 · 103 citations

Agriculture, Food Science, Food Preservation +12

COMPUTER SIMULATION OF VARlABLE RETORT CONTROL AND CONTAINER GEOMETRY AS A POSSIBLE MEANS OF IMPROVING THIAMINE RETENTION IN THERMALLY PROCESSED FOODS.

Arthur A. Teixeira, G. E. Zinsmeister, J. W. ZAHRADNIK · Journal of Food Science · 1975 · 100 citations

Agriculture, Food Science, Nutritional Sciences +12

OPTIMAL RETORT TEMPERATURE PROFILE IN OPTIMIZING THIAMIN RETENTION IN CONDUCTION‐TYPE HEATING OF CANNED FOODS

I. Sam Saguy, M. Karel · Journal of Food Science · 1979 · 92 citations

Agriculture, Food Science, Nutritional Sciences +13