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Title:Development of a Model System to Evaluate Ascorbic Acid Destruction at Various Time/microwave Power Levels
Author(s):Begum, Shahnaz
Doctoral Committee Chair(s):Susan Brewer
Department / Program:Food Science and Human Nutrition
Discipline:Food Science and Human Nutrition
Degree Granting Institution:University of Illinois at Urbana-Champaign
Degree:Ph.D.
Genre:Dissertation
Subject(s):Agriculture, Food Science and Technology
Abstract:In conclusion, ascorbic acid retention and peroxidase destruction in all three vegetables was higher at longer times and higher power levels. Model developed to evaluate RAA preservation in broccoli was applicable to predict RAA preservation in green bean and asparagus. These findings are consistent with those of HTST treatments, which are effective to destroy microorganisms and enzymes and preserve nutrient quality of the product.
Issue Date:2001
Type:Text
Language:English
Description:192 p.
Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2001.
URI:http://hdl.handle.net/2142/83670
Other Identifier(s):(MiAaPQ)AAI3017021
Date Available in IDEALS:2015-09-25
Date Deposited:2001


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