Ascorbate oxidase from starfruit (Averrhoa carambola): preparation and its application in the determination of ascorbic acid from fruit juices

Author： bin Saari N. Osman A. Selamat J. Fujita S.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.66, Iss.1, 1999-07, pp. : 57-61

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Characteristics of foam prepared from starfruit (Averrhoa carambola L.) puree by using methyl cellulose

By Karim A.A. Wai C.C.

Food Hydrocolloids, Vol. 13, Iss. 3, 1999-05 ,pp. : 203-210

Elsevier

Access to resources Recommend Favorite

Ascorbic acid content of commercial fruit juices and its rate of loss upon storage

By Kabasakalis V. Siopidou D. Moshatou E.

Food Chemistry, Vol. 70, Iss. 3, 2000-08 ,pp. : 325-328

Elsevier

Access to resources Recommend Favorite

Foam-mat drying of starfruit (Averrhoa carambola L.) puree. Stability and air drying characteristics

By Karim A.A. Wai C.C.

Food Chemistry, Vol. 64, Iss. 3, 1999-02 ,pp. : 337-343

Elsevier

Access to resources Recommend Favorite

The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink

By Miller N.J. Rice-Evans C.A.

Food Chemistry, Vol. 60, Iss. 3, 1997-11 ,pp. : 331-337

Elsevier

Access to resources Recommend Favorite

Evaluation of sampling and extraction procedures for the analysis of ascorbic acid from pear fruit tissue

By Rizzolo A. Brambilla A. Valsecchi S. Eccher-Zerbini P.

Food Chemistry, Vol. 77, Iss. 2, 2002-05 ,pp. : 257-262

Elsevier

Access to resources Recommend Favorite