Effects of heat and high pressure homogenization on ascorbic acid in kiwifruit juice
1.Why and how can heat affect ascorbic acid in kiwifruit juice?
2.Why do heat and High pressure homogenization have different effects on ascorbic acid content in kiwifruitjuice?
3.What are the mechanisms for heat and HPH effects?
4. What other measures can be taken to improve the stability of ascorbic acid during thermal or HPH processing?
5. Give another 1–2 techniques that are suitable for juice processing, and explain itsmechanism of action
6.What are implications (significance) of this study for consumers and/or food industry
