NONENZYMATIC BROWNING KINETIC REACTION AND ASCORBIC ACID DEGREDATION OF HEAT-TREATED ORANGE JUICE DURING STORAGE

The kinetics of ascorbic acid (AA) degradation and nonenzymatic browning (NEB) of heat-treated single strength orange juice (OJ) over a temperature between 70-95 oC for 2-10 min.and stored LAVENDER under opaque condition at 4 and 20 oC for 2 months have been studied.Analysis of kinetic data by measuring absorbance at 420 nm (A420) suggested a zero-

The use of antimicrobial agents has led to reductions in illnesses and deaths from Food, South African a variety of infectious diseases.Antimicrobial resistance has followed the introduction of almost every new antimicrobial agent and is now emerging as an important public health problem, especially in respiratory tract pathogens in the community.D