The www is full of crackpot claims about how various food treatments alter their nutrition content and it makes finding actual science very difficult.
I am specifically interested in the vitamin C content of orange juice. From an answer I received in Biology SE (referencing Hodgins et al. 2002), pasteurisation of orange juice is unlikely to reduce the vitamin C content by more than 20%. This tallies with what I have been able to find on the reduction of vitamin C in milk by pasteurisation.
My question is twofold:
(i) What are the processes at work which remove some vitamin C during pasteurisation? Is it just the heat? What is the mechanism?
(ii) If I were to boil orange juice for 10 minutes or so, would that remove much more vitamin C and if so, why?