Ascorbic Acid degradation in orange and apple juices

A tétel rövid nézete
dc.contributor.advisorBéni, Áron
dc.contributor.authorAjayi, Margaret Opeyemi
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
dc.date.accessioned2022-11-16T13:42:18Z
dc.date.available2022-11-16T13:42:18Z
dc.date.created2022-10-20
dc.description.abstractThe focus of this thesis was on vitamin C and the degradation of ascorbic acid in orange and apple juices. My research was on the effect of different temperatures on the Vitamin C content of apples and oranges during storage. For this research, I used the High-performance liquid chromatography and spectrophotometry method. This research showed that the vitamin C content in fruits decreases faster when the temperature increases. Due to the sensitive nature of Vitamin C to heat, light, and other factors, fruits are best stored at lower temperatures and for a short period of time. The best way to benefit from all the vitamin C content is to consume fresh fruits.
dc.description.courseFood engineering
dc.description.degreeBSc/BA
dc.format.extent34
dc.identifier.urihttps://hdl.handle.net/2437/340562
dc.language.isoen
dc.subjectAscorbic acid
dc.subjectVitamin C
dc.subjectorange juice
dc.subjectapple juice
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudomány
dc.titleAscorbic Acid degradation in orange and apple juices
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