Effects of processing conditions of the green-leafy vegetable juice enriched with selenium on its quality stability

Journal of Food Engineering

Volumn 62, Issue 4, 2004, Pages 393-398

  Min, Zhang ^a   Chunli, Li ^a   Ping, Cao ^b  

^a JIANGNAN UNIVERSITY   (China)

^b INSTITUTE OF SPACE MEDICO ENGINEERING   (China)

Author keywords

Chlorophyll; Processing conditions; Selenium; Vegetable juice

Indexed keywords

CHLOROPHYLL; FOOD STORAGE; HARVESTING; PLANTS (BOTANY); QUALITY CONTROL; SELENIUM; SEPARATION;

VEGETABLE JUICE;

FOOD PRODUCTS;

EID: 0344011976     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00255-3     Document Type: Article

References (10)

1. Hu Y.S., Su W.Z. Measuring the Se contents in tea by means of the one-scale derivative fluoroscope. Chinese Journal of Analytical Chemistry. 24(3):1996;371-375.
2. Jiang L.K., Ba Y.Q. Effects of synthetic organic selenium on honey. Food Science. 7:1994;45-48.
3. Liu M.X., Zhang X.M. Study on the composition of selenium yeast. Huazhong Institute of Technology. 13(3):1985;115-119.
4. Ranken M.D., Kill R.C., Baker C.G.J. Food industries manual. 24th ed. 1997;Blackie Academic and Professional, London. pp. 211-235.
5. Wang L. Trace elements in life science. 1991;China Metrology Press, Beijing. pp. 189-248.
6. Xu H.B. Biological trace element: Selenium. 1983;Press of Engineering College of Central China, Wuhan.
7. Xue T.L., Hou S.F. Anti-oxidation of Se in higher plants. Chinese Science Bulletin. 38(4):1993;356.
8. Zhang M., Ding X.L. Effects of pretreatments on the pigments of several dehydrated vegetables. Journal of Wuxi University of Light Industry. V15(3):1996;205.
9. Zhang M., Ding X.L. Studies on selenium incorporation in several vegetables and optimization on agriculture. Journal of Wuxi University of Light Industry. V16(4):1997;104.
10. Zhang M., Ding X.L. Pigmental improvement of green vegetables by controlling free radicals during heat dehydration. Drying Technology (International). 16(1-2):1998;333-340.