Retention of quality characteristics of dehydrated green leaves during storage

Plant Foods for Human Nutrition

Volumn 56, Issue 3, 2001, Pages 285-295

  Negi, P S ^a   Roy, S K ^a  

^a INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

Ascorbic acid; Chlorophyll; Dehydration; Leafy vegetables; Non enzymatic browning; carotene

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; CHLOROPHYLL;

ARTICLE; CHEMISTRY; COLOR; DEHYDRATION; FENUGREEK; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMAN; METHODOLOGY; NUTRITIONAL VALUE; PLANT LEAF; STANDARD; TASTE; TEMPERATURE; TIME; VEGETABLE;

ASCORBIC ACID; BETA CAROTENE; CHLOROPHYLL; COLOR; DEHYDRATION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; NUTRITIVE VALUE; PLANT LEAVES; TASTE; TEMPERATURE; TIME FACTORS; TRIGONELLA; VEGETABLES;

EID: 0034983134     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1011197824163     Document Type: Article

References (16)

1. New technologies for post harvest management of horticultural crops
2. An overview-combating vitamin A deficiency and micronutrient malnutrition through dietary improvement
3. Effect of solar dehydration on amino acid pattern and available lysine content in four tropical leafy vegetables
4. Food dehydration by solar energy
5. Polyethylene sheet cover as a substitute of glass top in solar cabinet dryer
6. Effect of blanching treatment on quality characteristic of dehydrated fenugreek leaves
7. Dehydration characteristics of some green leafy vegetables
8. A method for extraction of chlorophyll from leaf tissue without maceration
9. Further studies on drying of Indian grapes
10. Determining the moisture equilibrium curves of hygroscopic materiais
11. Blanching and storage of some Nigerian vegetables
12. Color and density of apple cubes dried in air and modified atmosphere
13. Effect of temperature and pH on non enzymatic browning in minced dried pepper during storage