[Vitamin C stability in vitamin-fortified syrups].
作者信息
Golubkina N A, Kosheleva O V, Grum-Grzhimaĭlo M A
出版信息
Vopr Pitan. 1992 Jan-Feb(1):67-9.
PMID:1621385
Abstract
Factors influencing ascorbic acid stability in syrups were studied. It has been found that the vitamin stability depends on its concentration and the syrup composition. It is shown that vitamin C stability can be increased in some syrups by substitution of ascorbic acid for sodium ascorbinate.
摘要
相似文献
1
[Vitamin C stability in vitamin-fortified syrups].
Vopr Pitan. 1992 Jan-Feb(1):67-9.
2
[The stability of vitamin C in powdered mixes for beverages].[饮料用粉末混合物中维生素C的稳定性]
Vopr Pitan. 1991 Jul-Aug(4):60-2.
3
Stability of vitamins A and C in fortified yogurt.强化酸奶中维生素A和维生素C的稳定性
J Dairy Sci. 1988 Jun;71(6):1492-8. doi: 10.3168/jds.S0022-0302(88)79712-X.
4
[Factors enhancing the stability of ascorbic acid in alcohol-free carbonated drinks].[提高无酒精碳酸饮料中抗坏血酸稳定性的因素]
Vopr Pitan. 1990 Jan-Feb(1):71-4.
5
[Studies on foods fortified with L-ascorbic acid derivatives. I. Preparation and properties of L-ascorbic phosphate (author's transl)].
Zhonghua Yu Fang Yi Xue Za Zhi. 1981 Jan;15(1):30-3.
6
[Preservation of ascorbic acid in vitaminized milk].
Vopr Pitan. 1984 Mar-Apr(2):65-6.
7
[Preservation of vitamin C in vitamin-enriched apple products].[富含维生素的苹果制品中维生素C的保存]
Vopr Pitan. 1986 Sep-Oct(5):61-2.
8
Thermal and storage stability of nutraceuticals in a milk beverage dietary supplement.营养保健品在乳制饮料膳食补充剂中的热稳定性和储存稳定性。
J Food Sci. 2007 Apr;72(3):E109-14. doi: 10.1111/j.1750-3841.2007.00284.x.
9
Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system.葡萄汁模型体系中共色素化花青素与抗坏血酸的稳定性
J Agric Food Chem. 2005 Jan 12;53(1):49-56. doi: 10.1021/jf049857w.
10
Automated determination of vitamin C in some fortified foodstuffs.一些强化食品中维生素C的自动测定
J Sci Food Agric. 1973 Jul;24(7):789-94. doi: 10.1002/jsfa.2740240706.
Zotero 插件