The Use of Ascorbic Acid in Processing Foods
Author:
- J.C. BauernfeindJBJ.C. Bauernfeind
- 1 January 1953
- book chapter
- Published by Elsevier
- Vol. 4, 359-431
Abstract
No abstract availableKeywords
This publication has 205 references indexed in Scilit:
- The development of rancidity in cold‐stored herrings: The influence of some antioxidantsJournal of the Science of Food and Agriculture, 1952
- Use of ascorbic acid tablets to enrich milk for infant feedingThe Journal of Pediatrics, 1951
- The Preparation of Dehydro-L-ascorbic Acid and its Methanol Complex. Some Reactions of Dehydro-L-ascorbic Acid1Journal of the American Chemical Society, 1951
- Oxidation in apple juice. III.—Oxidation turbiditiesJournal of the Science of Food and Agriculture, 1951
- Effect of terminal disinfection and other factors on the stability of ascorbic acid in reliquefied milk products used in infant feedingThe Journal of Pediatrics, 1949
- 39. The isolation and some properties of dehydro-1-ascorbic acidJournal of the Chemical Society (Resumed), 1948
- Oxidation Processes. XVII.1 The Autoxidation of Ascorbic Acid in the Presence of CopperJournal of the American Chemical Society, 1944
- The Kinetics of the Antioxygenic Synergism of Quinones with Ascorbic Acid in Fat Systems1Journal of the American Chemical Society, 1944
- The Autoxidation of Ascorbic Acid1Journal of the American Chemical Society, 1943
- Antioxidants and the Autoxidation of Fats. XIII. The Antioxygenic Action of Ascorbic Acid in Association with Tocopherols, Hydroquinones and Related CompoundsJournal of the American Chemical Society, 1941