INFLUENCE OF HEAT-TREATMENT ON QUALITY OF VEGETABLES - CHANGES IN VISUAL GREEN COLOR

被引：61

作者：

HAYAKAWA, KI

TIMBERS, GE

机构：

[1] RUTGERS STATE UNIV,COOK COLL,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

[2] CANADA DEPT AGR,RES BRANCH,ENGN RES SERV,OTTAWA K1A OC6,ONTARIO,CANADA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12601.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：778 / 781

页数：4

共 7 条

[1]

Ball C.O., 1957, STERILIZATION FOOD T

[2]

EPSTEIN AI, 1959, THESIS RUTGERS U

[3]

FRANCIS FJ, 1975, FOOD COLORIMETRY THE

[4]

GOLD HJ, 1959, FOOD TECHNOL-CHICAGO, V13, P281

[5] KINETICS OF THERMAL DEGRADATION OF CHLOROPHYLL IN SPINACH PUREE [J].

GUPTE, SM ;

FRANCIS, FJ ;

ELBISI, HM .

[6]

HAYAKAWA K, IN PRESS

Mackinney, G ;

Weast, CA .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1940, 32 :392-395