Food Nutrition

Food Chemistry

Food Microbiology

Food Packaging

Food Preservation

Food Processing

Food Additives

Food Analysis
Food Safety

Food Spoilage

Food Dictionary

News   New

Submit Article

view Article

Free Members Join

View members

Submit industry

View industries

Post Jobs

Job Vacancies

Post Institute

List Of Institute

Site Map

Contact Us




ascorbic acid

 vitamin c, chemically l-xyloascorbic acid, to distinguish it from the isomer d-araboascorbic acid (isoascorbic acid or erythorbic acid), which has only slight vitamin C activity. Both ascorbic acid and erythorbic acid have strong chemical reducing properties, and are used as antioxidants in foods and to preserve the red colour of fresh and preserved meats, and in the curing of hams.