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Ultraviolet-Induced Oxidation of Ascorbic Acid in a Model Juice System: Identification of Degradation Products

https://doi.org/10.1021/jf201000x

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Ascorbic Acid Oxidation by Hydrogen Peroxide

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Direct spectrophotometric detection of ascorbate free radical formed by dopamine β-monooxygenase and by ascorbate oxidase

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Chemistry of L-ascorbic acid related to foods

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Riboflavin-sensitized photooxidation of ascorbic acid: kinetics and amino acid effects

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Transition metals as catalysts of “autoxidation” reactions

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Ascorbate free radical as a marker of oxidative stress: An EPR study

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Ascorbyl free radical: A noninvasive marker of oxidative stress in human open-heart surgery

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Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices

inferredcites →https://doi.org/10.1016/j.ifset.2004.01.004openalex-snapshot

Ultraviolet disinfection of juice products in laminar and turbulent flow reactors

inferredcites →https://doi.org/10.1016/j.ifset.2004.08.002openalex-snapshot

Ultraviolet treatment of orange juice

inferredcites →https://doi.org/10.1016/j.ifset.2007.09.002openalex-snapshot

Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice

inferredcites →https://doi.org/10.1021/ja00992a036openalex-snapshot

Metal ion and metal chelate catalyzed oxidation of ascorbic acid by molecular oxygen. I. Cupric and ferric ion catalyzed oxidation

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Degradation of Ascorbic Acid in Aqueous Solution

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UV Light for Processing Foods

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Fruit Juices: Ultraviolet Light Processing

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Increased Levels of Monodehydroascorbate Radical in UV-B-Irradiated Broad Bean Leaves

inferredcites →https://doi.org/10.1111/j.1745-4530.2006.00049.xopenalex-snapshot

FACTORS AFFECTING THE ULTRAVIOLET INACTIVATION OF ESCHERICHIA COLI K12 IN APPLE JUICE AND A MODEL SYSTEM*

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UV INACTIVATION OF E. COLI O157:H7 IN APPLE CIDER: QUALITY, SENSORY AND SHELF-LIFE ANALYSIS

inferredcites →https://doi.org/10.1111/j.1750-3841.2010.02015.xopenalex-snapshot

Ascorbic Acid Degradation in a Model Apple Juice System and in Apple Juice during Ultraviolet Processing and Storage

inferredcites →https://doi.org/10.1111/j.1751-1097.1994.tb04993.xopenalex-snapshot

ULTRAVIOLET LIGHT‐INDUCED FREE RADICAL FORMATION IN SKIN: AN ELECTRON PARAMAGNETIC RESONANCE STUDY

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Electron Spin Resonance of Ascorbyl (Vitamin C) Radicals in Synthetic CaCO3by UV Irradiation

inferredcites →https://doi.org/10.1177/1082013204044359openalex-snapshot

Advantages and Limitations on Processing Foods by UV Light

inferredcites →https://doi.org/10.1201/9781420059519.ch5openalex-snapshot

UV Processing Effects on Quality of Foods

inferredcites →https://doi.org/10.1373/clinchem.2003.025338openalex-snapshot

Light-Induced Byproducts of Vitamin C in Multivitamin Solutions

inferredcites →https://doi.org/10.3109/03639048509087774openalex-snapshot

Influence of DL-Methionine on the Photostability of Ascorbic Acid Solutions

inferredcites →https://doi.org/10.4315/0362-028x-67.6.1153openalex-snapshot

Modeling of Escherichia coli Inactivation by UV Irradiation at Different pH Values in Apple Cider

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