Food processing with added ascorbic acid.

摘要: Publisher Summary The use of L-ascorbic acid in processing food was reviewed by Bauernfeind 1953. By that time, several hundred papers had already been published on studies various applications this compound processing. L-Ascorbic acid, a 6-carbon and water-soluble vitamin also known as C (for cevitamic acid), exists both the reduced oxidized forms (dehydroascorbic acid) nature. It is found all living tissues. Citrus fruits, tomatoes, potatoes, cabbage are important natural dietary sources for man, but content varies depending variety, environmental factors, (vitamin C) added to processed fruit, vegetables, meat, fish, milk, fats, oils, flour, soft drinks, malt beverages, wine, confections, synthetic foods. may be enhance nutritional value, or improve keeping qualities, color, stability, palatability, clarity, baking quality. This chapter looks at ascorbic an nutrient. inhibit prevent undesirable oxidative changes foodstuffs has largely empirical. discusses synergist fat protection, preventive fruit browning, vegetable discolorations, inhibitor rancidity stabilizer meat flour bread improver, oxygen acceptor beer processing, reducing agent oxidation inhibition dairy products, other miscellaneous uses. nutrient capacity aid subject government regulation many countries. status addition each instance desired should determined consulting pertinent regulation. A brief review regulatory requirements some countries given here. ends with discussion vs. erythorbic acid.