Effect of pH on chlorophyll degradation and colour loss in blanched green peas

Food Chemistry

Volumn 100, Issue 2, 2007, Pages 609-615

  Koca, Nuray ^a   Karadeniz, Feryal ^a   Burdurlu, Hande Selen ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Blanching; Chlorophyll; Colour; Green peas; HPLC; Kinetics; pH

Indexed keywords

BUFFER; CHLOROPHYLL; CHLOROPHYLL A; CHLOROPHYLL B;

ARTICLE; CHLOROPHYLL CONTENT; COLOR; CONTROLLED STUDY; DEGRADATION; ENERGY; FOOD PROCESSING; NONHUMAN; PEA; PH; REACTION ANALYSIS; TEMPERATURE DEPENDENCE;

PISUM SATIVUM;

EID: 33745268207     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.079     Document Type: Article

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