Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications

Autor: Fatima, Rubab, Fatima, Filza, Altemimi, Ammar B., Bashir, Nadia, Sipra, Hassan Mehmood, Hassan, Syed Ali, Mujahid, Waqar, Shehzad, Aamir, Abdi, Gholamreza, Aadil, Rana Muhammad

Publikováno v: In Food Chemistry: X 30 October 2024 23

Amassing of Hydroxymethylfurfural, 2- Furfural and 5- Methyl furfural in orange (Citrus reticulata) juice during storage

Autor: Muhammad Sameem Javed, Ammar Ahmad Khan, Adnan Amjad, Zulfiqar Ahmad, Faiz-ul-Hassan Shah, Muhammad Atif Randhawa, Fatima Filza

Publikováno v: Food Science and Technology, Volume: 40, Issue: 2, Pages: 382-386, Published: 25 NOV 2019
Food Science and Technology v.40 n.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 25 NOV 2019
Food Science and Technology, Vol 40, Iss 2, Pp 382-386

Vitamin C is imperative component of our nutrition and used as additive in many foods owing to its high antioxidant activity. The degradation of vitamin C content in orange juice during storage was evaluated in this study. Degradation of vitamin C in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fcb4b51b9ef161c0e7e6f3bb5d1ce2b
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200382&lng=en&tlng=en