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Susan Brewer Begum, Shahnaz 2015-09-25T21:09:53Z 2015-09-25T21:09:53Z 10000-01-01 2001 2001 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. Made available in DSpace on 2015-09-25T21:09:53Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 3017021.pdf: 6114223 bytes, checksum: 856e304941ce724aefddea80210923a1 (MD5) Previous issue date: 2001 Embargo set by: Seth Robbins for item 84951 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs U of I Only 192 p. Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2001. http://hdl.handle.net/2142/83670 (MiAaPQ)AAI3017021 eng Agriculture, Food Science and Technology Development of a Model System to Evaluate Ascorbic Acid Destruction at Various Time/microwave Power Levels text Food Science and Human Nutrition Food Science and Human Nutrition University of Illinois at Urbana-Champaign Dissertation Ph.D.