Changes in chlorophylls, chlorophyll degradation products and lutein in pistachio kernels (Pistacia vera L.) during roasting

Food Research International

Volumn 65, Issue PB, 2014, Pages 193-198

  Pumilia, Gloria ^a   Cichon, Morgan J ^b   Cooperstone, Jessica L ^b   Giuffrida, Daniele ^a   Dugo, Giacomo ^a   Schwartz, Steven J ^b  

^a UNIVERSITY OF MESSINA   (Italy)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Chlorophyll degradation products; Chlorophylls; Lutein; Pheophytins; Pistachio; Pistacia vera L.; Pyrochlorophylls; Pyropheophytins

Indexed keywords

CALCINATION; COLOR; COLORIMETRY; DEGRADATION; DRUG PRODUCTS; GREEN MANUFACTURING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OVENS;

CHLOROPHYLL DEGRADATION; LUTEIN; PHEOPHYTINS; PISTACHIO; PISTACIA VERA L; PYROCHLOROPHYLLS; PYROPHEOPHYTINS;

CHLOROPHYLL;

PISTACIA VERA;

EID: 84911439981     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.047     Document Type: Article

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