Quantification of color change resulting from pheophytinization and nonenzymatic browning reactions in thermally processed green peas

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 6, 1996, Pages 1531-1537

  Steet, Joyce A ^a   Tong, Chao Hsiang ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

Browning; Colorimetry; Kinetics; Visual green color

Indexed keywords

PISUM SATIVUM;

EID: 0011887516     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950731w     Document Type: Article

References (18)

1. Anonymous. Precise Color Communication, Color Control from Feeling to Instrumentation. Minolta Instrument Systems Div.: Ramsey, NJ, 1993.
2. Belitz, H. D.; Grosch, W. Vegetables and their products. In Food Chemistry, Hadziyev, D., Bd.; Springer-Verlag: New York, 1987; pp 549-576.
3. Bennion, M. Structure of plant tissues and plant pigments. The Science of Food; Wiley: New York, 1980; pp 186-197.
4. Canjura, F. L.; Schwartz, S. J.; Nunes, R. V. Degradation kinetics of chlorophylls and chlorophyllides. J. Food Sci. 1991, 56, 1639-1643.
5. Clydesdale, F. M. Color perception and food quality. J. Food Qual. 1991, 14, 61-74.
6. Katz, J. J.; Norman, G. D.; Svec, W. A.; Strain, H. H. Chlorophyll diastereoisomers. The nature of chlorophylls a′ and b′ and evidence for bacteriochlorophyll epimers from proton magnetic resonance studies. J. Am. Chem. Soc. 1968, 90, 6841-6845.
7. LaBorde, L. F. Zinc complex formation with chlorophyll derivatives and color improvement in canned green vegetables. Ph.D. Dissertation, The University of WisconsinMadison, 1993.
8. Labuza, T. P.; Baisier, W. M. The kinetics of nonenzymatic browning. In Physical Chemistry of Foods; Schwartenburg, H. G., Hartel, R. W., Eds.; Dekker: New York, 1992; pp 595-648.
9. Lund, D. B. Heat processing. In Physical Principles of Food Preservation; Karel, M., Fennema, O. R., Lund, D. B., Eds.; Dekker: New York, 1975; pp 31-92.
10. Lund, D. B. Design of thermal processes for maximizing nutrient retention. Food Technol. 1977, 31, (2), 71-76.
11. Mizrahi, S.; Labuza, T. P.; Karel, M. Computer-aided predictions of extent of browning in dehydrated cabbage. J. Food Sci. 1970, 35, 799-803.
12. Peterson, B. I.; Tong, C. H.; Ho, C. T.; Welt, B. A. Effect of moisture content on Maillard browning kinetics of a model system during microwave heating. J. Agric. Food Chem. 1994, 42, 1884-1887.
13. Schwartz, S. J.; von Elbe, J. H. Kinetics of chlorophyll degradation to pyropheophytin in vegetables. J. Food Sci. 1983, 48, 1303-1306.
14. Steet, J. A. Quantification of color and chlorophyll degradation in green peas during thermal processing via colorimetry and HPLC techniques. M.S. Thesis, Rutgers-The State University of New Jersey, 1995.
15. Tan, C. T.; Francis, F. J. Effect of processing temperature on pigments and color of spinach. J. Food Sci. 1962, 27, 232-241.
16. Waletzko, P. T.; Labuza, T. P. Accelerated Shelf-life testing of an intermediate moisture food in air and in oxygen free atmosphere. J. Food Sci. 1976, 41, 1338-1344.
17. Welt, B. A.; Steet, J. A.; Tong, C. H.; Rossen, J. L.; Lund, D. B. Utilization of microwaves in the study of reaction kinetics in liquid and semisolid media. Biotechnol. Prog. 1993, 9, 481-487.
18. Westcott, D. E.; Livingston, G. E.; Esselen, W. B.; Fellers, C. R. Nonenzymatic discoloration of green bean puree. Food Res. 1955, 20, 149-169.