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Handbook of Vitamin C Research

Handbook of Vitamin C Research

Handbook of Vitamin C Research

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388Rui M. S. Cruz, Margarida C. Vieira and Cristina L. M. Silva[13] Lima, M., Heskitt, B. F., Burianek, L. L., Nokes, S. E. & Sastry, S. K. (1999). Ascorbicacid degradation kinetics during conventional and ohmic heating. Journal <strong>of</strong> FoodProcessing and Preservation, 23, 421-443.[14] Leizerson, S. & Shimoni, E. (2005). Effect <strong>of</strong> ultrahigh-temperature continuous ohmicheating treatment on fresh orange juice. Journal <strong>of</strong> Agricultural and Food Chemistry,53, 3519-3524.[15] Kirby, C. J., Whittle, C. J., Rigby, N., Coxon, D. T. & Law, B. A. (1991). Stabilization<strong>of</strong> ascorbic acid by microencapsulation. International Journal <strong>of</strong> Food Science andTechnolology, 26, 437-449.[16] Gouin, S. (2004). Microencapsulation: industrial appraisal <strong>of</strong> existing technologies andtrends. Trends in Food Science & Technology, 15, 330-347.[17] Lee, J., Ahn, J., Lee, J. & Kwak, H. (2004). L-ascorbic acid microencapsulated withpolyacylglycerol monostearate for milk fortification. Bioscience, Biotechnology, andBiochemistry, 68, 495-500.

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