Physico-chemical properties, bioactive compounds and color parameters of coriander puree: effect of pretreatments and freezing

Author:

Kaur Gurjeet,Kaur Preetinder,Kaur Amrit

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference33 articles.

1. Ahmed J, Shivhare US, Singh P (2004) Colour kinetics and rheology of coriander leaf puree and storage characteristics of the paste. Food Chem 84(4):605–611

2. Ahmed J, Al-salman F, Almusallam AS (2013) Effect of blanching on thermal color degradation kinetics and rheological behavior of rocket (Eruca sativa) puree. J Food Eng 119:660–667

3. AOAC (2000) Official methods of analysis. Association of official analytical chemists, Washington DC, USA

4. Bahceci KS, Serpen A, Gokmen V, Acar J (2005) Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. J Food Eng 66:187–192

5. Çabuk M, Alçiçek A, Bozkurt M, Imre N (2003) Antimicrobial properties of the essential oils isolated from aromatic plants and using possibility as alternative feed additives. II. National Animal Nutrition Congress; Konya, Turkey, 18–20 September, pp 184–187

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