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The Effect of Ultraviolet and Heat Treatments on Microbial Stability, Antioxidant Activity and Sensory Properties of Ready-to-serve Tropical Almond Drink
Ultraviolet Heat Treatments Antioxidant Activity
2016/6/1
There is a growing trend towards the production of ready to use multifunctional foods which has nutritional and medicinal value as well as good sensory properties. On the other hands, microbial safety...
The Reaction of Allyl Isothiocyanate with Hydroxyl/Water and β-Cyclodextrin Using Ultraviolet Spectrometry
allyl isothiocyanate hydroxyl β-cyclodextrin complexation
2009/3/10
The reaction of allyl isothiocyanate (AITC) with hydroxyl/water and β-cyclodextrin (β-CD) in different acidic-alkaline media has been investigated by ultraviolet spectrometry. The kinetic parameters o...