Influence of cultivar and growth stage on pigments and processing factors on betacyanins in Red Amaranth (Amaranthus tricolor L.)

Food Science and Technology International

Volumn 15, Issue 3, 2009, Pages 259-265

  Khandaker, Laila ^a   Ali, Md Babar ^a   Oba, Shinya ^a  

^a GIFU UNIVERSITY   (Japan)

Author keywords

Betacyanin; Chlorophyll; Leaf color; Processing factors; Red amaranth

Indexed keywords

AMARANTHUS TRICOLOR; BETACYANIN; CHLOROPHYLL CONCENTRATION; CHLOROPHYLL CONTENTS; COLOR INDEX; GROWTH STAGES; HIGHLY-CORRELATED; LEAF COLOR; LOW TEMPERATURES; PIGMENT CONCENTRATION; PROCESSING FACTORS; RED AMARANTH; SHOOT CANOPIES; THERMAL TREATMENT; TWO STAGE;

CHLOROPHYLL; COLOR; FOOD PROCESSING; HEAT TREATMENT; PORPHYRINS;

CONCENTRATION (PROCESS);

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS CRUENTUS; AMARANTHUS TRICOLOR;

EID: 70349494237     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209341119     Document Type: Article

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