Registro:

Referencias:

• Villota, R., Karel, M., Prediction of ascorbic acid retention during drying, I, Moisture and temperature distribution in a model system (1980) J Food Process Preserv, 4, pp. 111-134
• Levine, M., Morita, K., Ascorbic acid in endocrine systems (1985) Vitamins and Hormones, 42, p. 3. , Academic Press, New York
• Sapper, H., Pleyer-Weber, A., Lohmaun, W., 1H-NMR and ESR investigations on the structures of dehydroascorbic acid and the semidehydroascorbate radical (1982) Z Naturforsch C: Biosci, 37, pp. 129-131
• Iyanagi, T., Yamazaki, J., Anon, K.F., One-electron oxidation-reduction properties of ascorbic acid (1985) Biochim Biophys Acta, 806, pp. 255-261
• Bielsky, B.H.J., Allen, A.O., Schwarz, H.A., Mechanism of disproportionation of ascorbate radicals (1981) J Am Chem Soc, 103, pp. 3516-3518
• Sawyer, D.T., Chiericato G., Jr., Tsuchiya, T., Oxidation of ascorbic acid and dehydroascorbic acid by superoxide ion in aprotic media (1982) J Am Chem Soc, 104, pp. 6273-6278
• Jacques, P.F., Chylack L.T., Jr., Epidemiological evidence of a role for the antioxidants, vitamins and carotenoids in cataract prevention (1991) Am J Clin Nutr, 53, pp. 352s-355s
• Block, G., Patterson, B., Subar, A., Fruit, vegetables and cancer prevention: A review of the epidemiological evidence (1992) Nutr Cancer, 18, pp. 3-4
• Rouseff, R.L., Nagy, S., Health and nutritional benefits of citrus fruit components (1994) Food Technol, 48 (11), pp. 125-132
• Halliwell, B., Gutteridge, J.M.C., (1989) Free Radicals in Biology and Medicine, 2nd edn., , Clarendon, Oxford
• Mirvish, S.S., Wallcave, L., Eagen, M., Shubik, P., Ascorbate-nitrite reaction: Possible means of blocking the formation of carcinogenic N-nitroso compounds (1972) Science, 177, pp. 65-68
• Kyrtopoulos, S.A., Ascorbic acid and the formation of N-nitroso compounds: Possible role of ascorbic acid in cancer prevention (1987) Am J Clin Nutr, 45, pp. 1344-1350
• Liao, M.L., Seib, P.A., Chemistry of L-ascorbic acid related to foods (1988) Food Chem, 30, pp. 289-312
• Decker, E.A., Xu, Z., Minimizing rancidity in muscle foods (1998) Food Technol, 52 (10), pp. 54-59
• Lee, H.S., Nagy, S., Quality changes and nonenzymic browning intermediates in grapefruit juice during storage (1988) J Food Sci, 53, pp. 168-172
• Wong, M., Stanton, D.W., Nonenzymic browning in kiwifruit juice concentrate systems during storage (1989) J Food Sci, 54, pp. 669-673
• Nagy, S., Smoot, J.M., Temperature and storage effects on percent retention and percent U.S. recommended dietary of vitamin C in canned single-strength orange juice (1977) J Agric Food Chem, 25, pp. 135-138
• Smoot, J.M., Nagy, S., Effects of storage temperature and duration on total vitamin C content of canned single-strength grapefruit juice (1980) J Agric Food Chem, 28, pp. 417-421
• Robertson, G.L., Samaniego, C.M.L., Effect of initial dissolved oxygen levels on the degradation of ascorbic acid and the browning of lemon juice during storage (1986) J Food Sci, 51, pp. 184-187
• Rojas, A.M., (1995) Destrucción de vitamina C en alimentos procesados y almacenados, , Thesis, Buenos Aires University
• Rojas, A.M., Gerschenson, L.N., Ascorbic acid destruction in sweet aqueous model systems (1997) Lebensm Wiss Technol, 30, pp. 567-572
• Rojas, A.M., Gerschenson, L.N., Determinación de vitamina C en productos frutihortícolas (1991) An Asoc Quím Argent, 79, pp. 97-106
• Kitic, D., Favetto, G.J., Chirife, J., Resnik, S.L., Measurement of water activity in the intermediate mixture range with the Novasina Thermoconstanter humidity meter (1986) Lebensm Wiss Technol, 19, pp. 297-301
• Sokal, R.R., Rohlf, F.J., (1969) Biometry. The Principles and Practice of Statistics in Biological Research, 14, pp. 405-493. , WH Freeman, San Francisco, CA, Chap 14
• Garrido, D., Sarchi, M.I., (1990) Bioestadística, pp. 98-103. , Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires
• Labuza, T., Kamman, J.K., Reaction kinetics and accelerated tests simulation as a function of temperature (1983) Computer Aided Techniques in Food Technology, pp. 87-90. , Ed by Saguy I, Marcel Dekker, New York
• Ferro Fontán, C., Chirife, J., The evaluation of water activity in aqueous solutions from freezing point depression (1981) J Food Technol, 16, pp. 21-30
• Cheftel, J.C., Cheftel, H., (1976) Introducción a la Bioquímica y Tecnología de Alimentos, 1. , Editorial Acribia, Zaragoza
• Kurata, T., Sakurai, Y., Degradation of L-ascorbic acid and mechanism of nonenzymic browning reaction. Part I (1967) Agric Biol Chem, 31, pp. 101-105
• Kurata, T., Sakurai, Y., Degradation of L-ascorbic acid and mechanism of nonenzymic browning reaction. Part II (1967) Agric Biol Chem, 31, pp. 170-176
• Kurata, T., Sakurai, Y., Degradation of L-ascorbic acid and mechanism of nonenzymic browning reaction. Part III (1967) Agric Biol Chem, 31, pp. 177-184
• Mathews, J., Jackson, R., The stability of levulose in aqueous solutions of varying pH (1933) J Res NBS, 11, pp. 619-627
• Van Dam, H.E., Kieboom, A.P.G., Van Bekkum, H., The conversion of fructose and glucose in acidic media: Formation of hydroxymethylfurfural (1986) Starch/Stärke, 38 (3), pp. S95-S101
• Davies, C.G.A., Wedzicha, B.L., Ascorbic acid browning: The incorporation of C1 from ascorbic acid into melanoidins (1994) Food Chem, 49, pp. 165-167
• Fodor, G., Arnold, R., Mohacsi, T., Karle, I., Flippen-Anderson, J., A new role for L-AAs: Michael donor to α,β-unsaturated carbonyl compounds (1983) Tetrahendron, 39, pp. 2137-2145
• Buera, M.P., Chirife, J., Resnik, S., Wetzler, G., Nonenzymatic browning in liquid model systems of high water activity: Kinetics of color changes due to Maillard's reaction between different systems with caramelization browning (1987) J Food Sci, 52, pp. 1063-1067
• Lee, S., Labuza, T., Destruction of ascorbic acid as a function of water activity (1975) J Food Sci, 40, pp. 370-384
• Riemer, J., Karel, M., Shelf-like studies of vitamin C during food storage: Prediction of L-ascorbic acid retention in dehydrated tomato juice (1978) J Food Process Preserv, 1, pp. 293-312
• Samoilov, O.Ya., (1965) Structure of Aqueous Electrolyte Solutions and the Hydration of Ions, 2nd edn., , Consultants Bureau Enterprises, New York
• Suggett, A., (1975) Water: a Comprehensive Treatise, 4. , Plenum, New York
• Taylor, J.B., Rowlinson, J.S., The thermodynamic properties of aqueous solution of glucose (1955) Trans Faraday Soc, 51, pp. 1183-1192
• Mathlouthi, M., Seuvre, A.M., Solution properties and the sweet taste of small carbohydrates (1988) J Chem Soc, Faraday Trans 1, 84, pp. 2641-2650
• Starzak, M., Peacock, S., Mathlouthi, M., Hydration number and water activity models for the sucrose-water system: A critical review (2000) CRC Crit Rev Food Sci Nutr, 40, pp. 327-367
• Grigera, J.R., Conformation of polyols in water (1988) J Chem Soc, Faraday Trans 1, 84, pp. 2603-2608
• Franks, F., Dadok, J., Ying, S., Kay, R.L., Grigera, J.R., High-field nuclear magnetic resonance and molecular dynamics investigation of alditol conformations in aqueous and non-aqueous solvents (1991) J Chem Soc, Faraday Trans, 87, pp. 579-585
• Leitão, M.L.P., Simões Radinha, J., Viscosity and molar volume of dilute aqueous solution of mono- and polyhydroxy-alcohols (1981) Rev Port Quím, 23, pp. 120-124
• Harel, S., Oxidation of ascorbic acid and metal ions as affected by NaCl (1994) J Agric Food Chem, 42, pp. 2402-2406

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------