Effect of zinc and copper chloride on the color of avocado puree heated with microwaves

Author:

Guzmán G.R.,Dorantes A.L.,Hernández U.H.,Hernández S.H.,Ortiz A.,Mora E.R.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference15 articles.

1. Kinetics of browning of Sultana grapes;Aguilera;Journal of Food Science,1987

2. Microwave cooking and processing;Buffler,1993

3. Microwave and conventional heating inactivation of avocado polyphenoloxidase;Dorantes,2000

4. Influence of heat treatment on the quality of vegetables: changes in visual green color;Hayakawa;Journal of Food Science,1977

5. Thin layer chromatography of zinc and copper complexes of pheohytins and pheophorbides in mixtures with chlorophylls and derivatives;Jones;Journal of Chromatography,1972

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