Development of a Model System to Evaluate Ascorbic Acid Destruction at Various Time/microwave Power Levels

In conclusion, ascorbic acid retention and peroxidase destruction in all three vegetables was higher at longer times and higher power levels. Model developed to evaluate RAA preservation in broccoli was applicable to predict RAA preservation in green bean and asparagus. These findings are consistent with those of HTST treatments, which are effective to destroy microorganisms and enzymes and preserve nutrient quality of the product.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science and Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2015

Author dc:creator

• Begum, Shahnaz

Contributors dc:contributor

• Susan Brewer

• Agriculture, Food Science and Technology

Language dc:language

eng

Identifier

(MiAaPQ)AAI3017021

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/83670