KINETICS OF CHLOROPHYLL DEGRADATION TO PYROPHEOPHYTIN IN VEGETABLES

被引：169

作者：

SCHWARTZ, SJ ^{[1
]}

VONELBE, JH ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb09216.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1303 / 1306

页数：4

共 24 条

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EDWARDS, RA .

PHYTOCHEMISTRY, 1969, 8 (10) :1901-&

[3]

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[4]

Clydesdale F, 1970, J FOOD PRODUCT DEV, V4, P127

[5]

Clydesdale F.M., 1968, FOOD TECHNOL, V22, P793

[6]

DIXON WJ, 1981, BMDP STATISTICAL SOF

[7] Dehydrated spinach - Changes in color and pigments during processing and storage [J].

Dutton, HJ ;

Bailey, GF ;

Kohake, E .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1943, 35 :1173-1177

[8]

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

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

GUPTE, SM ;

FRANCIS, FJ ;

ELBISI, HM .

JOURNAL OF FOOD SCIENCE, 1964, 29 (04) :379-&

[10]

GUPTE SM, 1964, FOOD TECHNOL-CHICAGO, V18, P1645

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