Effect of drying conditions on quality of green leaves during long term storage

Food Research International

Volumn 34, Issue 4, 2001, Pages 283-287

  Negi, P S ^a,b   Roy, S K ^a  

^a INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Ascorbic acid; Chlorophyll; Drying; Leafy vegetables; Non enzymatic browning; Storage; Carotene

Indexed keywords

ASCORBIC ACID; BEET; BETA CAROTENE; BROWNING REACTION; CHLOROPHYLL; DEHYDRATION; DRYING; FOOD STORAGE; PLANT LEAF; POLYETHYLENE; QUALITY CONTROL; STORAGE TEMPERATURE;

EID: 0035037780     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00165-4     Document Type: Article

References (18)

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14. Colorants
15. Color protection in dehydrated balsum pear (Memordica charantia L.)