ASCORBIC ACID RETENTION IN CANNED LIME JUICE PRESERVED WITH SULFUR DIOXIDE A ND BENZOIC ACID

Author(s)
Mathooko, Francis M.; Department of Food Science and Postharvest Technology, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000, Nairobi, Kenya
Kiniiya, Elizabeth N.; Department of Food Science and Postharvest Technology, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000, Nairobi, Kenya

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URI
http://hdl.handle.net/20.500.12424/55413
Online Access
http://www.ajol.info/index.php/ajfand/article/view/19120
Abstract
The effects of two levels each of sodium metabisulfite and sodium benzoate on the shelf-life of canned lime juice stored at ambient temperature was based on ascorbic acid degradation as an index. Sodium metabisulfite increased the shelf-life significantly (P
Date
2002-01-01
Type
info:eu-repo/semantics/article
Identifier
oai:ojs.ajol.info:article/19120
http://www.ajol.info/index.php/ajfand/article/view/19120
10.4314/ajfand.v2i1.19120
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Copyright for articles published in this journal is retained by the journal.
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