Changes in chlorophylls, chlorophyll degradation products and lutein in pistachio kernels (Pistacia vera L.) during roasting-Reference-Cited by-同舟云学术

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

Published:2014-11 Issue: Volume:65 Page:193-198
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

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

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Comparative study of two extraction techniques to obtain representative aroma extracts for being analysed by gas chromatography–olfactometry: Application to roasted pistachio aroma;Aceña;Journal of Chromatography. A,2010

2. Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin;Bellomo;Journal of Food Composition and Analysis,2007

3. Stability of pigments and oil in pistachio kernels during storage;Bellomo;International Journal of Food Science & Technology,2009

4. Degradation kinetics of chlorophylls and chlorophyllides;Canjura;Journal of Food Science,1991

5. Extraction of chlorophyll and carotenoid pigments from Antarctic benthic mats for analysis by HPLC;Downes;Journal of Applied Phycology,1993

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