Post-effects of high hydrostatic pressure on green color retention and related properties of spinach puree during storage-Reference-Cited by-同舟云学术

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Post-effects of high hydrostatic pressure on green color retention and related properties of spinach puree during storage

Published:2013-01 Issue: Volume:17 Page:63-71
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Wang Rongrong,Xu Qian,Yao Jia,Zhang Yajie,Liao Xiaojun,Hu Xiaosong,Wu Jihong,Zhang Yan

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference36 articles.

1. Impact of UV-B irradiation on chlorophyll degradation and chlorophyll-degrading enzyme activities in stored broccoli (Brassica oleracea L. Italica Group) florets;Aiamla-or;Food Chemistry,2010

2. Mechanistic analysis of wheat chlorophyllase;Arkus;Archives of Biochemistry and Biophysics,2005

3. Changes in functional properties of vegetables induced by high pressure treatment;Butz;Food Research International,2002

4. Changes in microorganism, enzyme, aroma of hami melon (Cucumis melo L.) juice treated with dense phase carbon dioxide and stored at 4°C;Chen;Innovative Food Science and Emerging Technologies,2010

5. Salinity effects on enzymatic browning and antioxidant capacity of fresh-cut baby Romaine lettuce (Lactuca sativa L. cv. Duende);Chisari;Food Chemistry,2010

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