The effect of High Pressure and High Temperature processing on carotenoids and chlorophylls content in some vegetables

Food Chemistry

Volumn 163, Issue , 2014, Pages 37-45

  Sánchez, Celia ^a   Baranda, Ana Beatriz ^a   De Marañón, Iñigo Martínez ^a  

^a MARINE RESEARCH DIVISION   (Spain)

Author keywords

Carotenoids; Chlorophylls; High Pressure High Temperature processing; High Pressure processing; Pressure Assisted Thermal processing; Vegetables

Indexed keywords

CHLOROPHYLL; INDUSTRIAL APPLICATIONS; PIGMENTS; SUPERCONDUCTING MATERIALS; VEGETABLES;

CAROTENOIDS; CHLOROPHYLL CONTENTS; EFFECT OF HIGH PRESSURE; HIGH PRESSURE HIGH TEMPERATURE; HIGH PRESSURE PROCESSING; INDUSTRIAL IMPLEMENTATION; INDUSTRIAL SCALE; PRESSURE-ASSISTED THERMAL PROCESSING;

THERMAL PROCESSING (FOODS);

ALPHA CAROTENE; BETA CAROTENE; BETA CRYPTOXANTHIN; CAROTENOID; CHLOROPHYLL; CHLOROPHYLL A; CHLOROPHYLL B; LYCOPENE; PHEOPHYTIN; XANTHOPHYLL;

ARTICLE; BIODEGRADATION; BROCCOLI; CARROT; CHLOROPHYLL CONTENT; DRY WEIGHT; FRESH WEIGHT; HIGH TEMPERATURE; HYPERBARISM; ROOM TEMPERATURE; SPINACH; SWEET PEPPER; TOMATO; VEGETABLE; CHEMISTRY; HEAT; PRESSURE;

CAROTENOIDS; CHLOROPHYLL; HOT TEMPERATURE; PRESSURE; VEGETABLES;

EID: 84900864538     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.041     Document Type: Article

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