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 Jandy LXi Parts orange juice (OJ) over a temperature between 70-95 oC for 2-10 min.and stored 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 novel algorithm for larger size target imaging in sparse aperture is presented in this paper for Inverse Synthetic Aperture Radar (ISAR).In the proposed method, azimuth compressing is done in DEEP CLEANSING SHAMPOO the range frequency domain to avoid Migration Through Range Cell (MTRC), and Compress Sensing (CS) is introduced to take place of FFT