ERYTHORBIC ACID AND SODIUM ERYTHORBATE EFFECTIVELY PREVENT PULP BROWNING OF MINIMALLY PROCESSED ‘ROYAL GALA’ APPLES
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DOI: 10.14674/ijfs-1451
Abstract: This study aimed to evaluate the effect of erythorbic acid (EA), sodium erythorbate (SE) and kojic acid (KA) to control the pulp browning of minimally processed (MP) ‘Royal Gala’ apples. Physicochemical and sensorial properties of… read more here.
Keywords: erythorbic acid; royal gala; sodium erythorbate; acid sodium ... See more keywords
[Quantitative Analysis of L-Ascorbic Acid and Erythorbic Acid in Foods by HPLC, and Confirmation Method by LC-MS/MS].
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DOI: 10.3358/shokueishi.59.11
Abstract: Analysis of L-ascorbic acid (AsA) and erythorbic acid (ErA) in foods is generally performed by HPLC measurement after extraction with metaphosphoric acid solution. But this method can not always measure the concentrations of AsA and… read more here.
Keywords: erythorbic acid; analysis; ascorbic acid; method ... See more keywords