References
- Belitz HD & Grosch W (1999): Vitamins. In Food Chemistry, 2nd edn, pp. 383–387. Germay: Springer- Verlag.
- Blang SM & Hajratwala B (1972): Kinetics of aerobic oxidation of ascorbic acid. J. Pharm. Sci. 61, 556–562.
- Bord Bury JH (1986): Ascorbic acid and dehydroascorbic acid content of some tropical root crops from South Pacific. J. Food Sci. 51, 975–987.
- Dennison DB & Kirk JR (1978): Oxygen effect on the degradation of ascorbic acid in a dehydrated food system. J. Food Sci., 609–612 43, 618.
- Faboya OOP (1990): The effects of preprocess handling conditions on the ascorbic acid content of green leafy vegetables. Food Chem. 38, 297–303.
- Finholt P, Paulson RB & Higuchi T (1963): Rate of anaerobic degradation of ascorbic acid in aqueous solu- tions. J. Pharm Sci. 52, 948–954.
- Ghorai K & Sethi V (1996): Varietal suitability of amla (‘Desi’ and ‘Banarasi’) fruits for stirage and preservation. Ind. Food Packer. 50, 11–18.
- Johnson JR, Braddock RJ & Chen CS (1995): Kinetics of ascorbic acid loss and non-enzymatic browning in orange juice serum: Experimental rate constants. J. Food Sci. 60, 502–504.
- Joshi JB & Patel SB (2002): Fuel-efficient steam cooking device. US National Phase Patent Application No.10/149, 475.
- Joshi MR, Srirangarajan AN & Paul Thomas (1990): Effect of gamma irradiation and temperature on sugar and ascorbic acid changes in five Indian potato cultivars during storage. Food Chem. 35, 209–216.
- Kabasakalis V, Siopidou D & Moshatou E (2000): Ascorbic acid content of commercial fruit juices and its rate of loss upon storage. Food Chem. 70, 325–328.
- Karla CL (1988): The chemistry and technology of amla (Phyllanthus emblica) * a resume. Ind. Food Packer. 42, 67–82.
- Kirk J, Dennison B, Kokoczeke P & Heldman DR (1977): Degradation of ascorbic acid in dehydrated food system. J. Food Sci. 42, 1274–1279.
- Lathrop PJ & Leung HK (1980): Rates of ascorbic acid degradation during thermal processing of canned peas. J. Food Sci. 45, 152 - 153.
- Lee YC, Kirk JR, Bedford CL & Hedman DR (1977): Kinetics and computer simulation of ascorbic acid stability of tomato juice as functions of temperature, pH and metal catalyst. J. Food Sci. 42, 640–648.
- Libuza TP & Riboh D (1982): Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods. J. Food Sci. 47, 66–74.
- Preisley RJ (1979): Vitamins. In Effect of Heat Processing on Food Stuffs, pp. 121–178. London: Applied Science Publishers.
- Ramaswami HS, Van De Voort FR & Ghasal S (1989): An anlysis of TDT and Arrhenius methods for handling process and kinetic data. J. Food Sci. 54, 1322–1326.
- Ranganna S (1999): Vitamins. In Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 3rd edn, pp. 105–118. New Delhi: Tata McGraw-Hill.
- Shirsat SG & Paul Thomas (1998): Effect of irradiation and cooking methods of ascorbic acid levels of four potato cultivars. J. Food Sci Technol. 35, 509–514.
- Singh RP, Heldman DR & Kirk JR (1976): Kinetics of quality degradation: ascorbic acid degradation in infant formula during storage. J. Food Sci. 41, 304–308.
- Singh M, Shivhare US, Singh H & Bhawa AS (1999): Osmotic concentration kinetics of amla preserve. Ind. Food Packer 53, 13–22.
- Steaven RT (1988): Vitamins and minerals. In Principles of Food Science, Part I, ed. OR Fenemma, pp. 365–371. New York: Marcel Dekker.
- Steaven RT, Veron RY & Michael CA (1985): Vitamins and minerals. In Food Chemistry, ed. OR Fenemma, 2nd edn, pp. 493–499. New York: Marcel Dekker.
- Van Boekel MAJS (1996): Statistical aspects of kinetic modelling for food science problems. J. Food Sci. 61, 477–489.