Chlorophyll stability in spinach dehydrated by freeze-drying and controlled low-temperature vacuum dehydration

Food Research International

Volumn 34, Issue 2-3, 2001, Pages 167-175

  An Erl King, V ^a   Liu, Chia Fang ^a   Liu, Yi Jing ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Chlorophyll; Controlled low temperature vacuum dehydration; Freeze drying; Oxidation; Spinach

Indexed keywords

BLANCHING; CHLOROPHYLL; DEHYDRATION; FOOD PROCESSING; FOOD STORAGE; FREEZE DRYING; ISOTHERM; LOW TEMPERATURE; MONOLAYER; REACTION MECHANISM; STORAGE TEMPERATURE; VACUUM;

EID: 0035078652     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00148-4     Document Type: Article

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