Shelf life of barley shoots chlorophyll under four frozen‐storage conditions-Reference-Cited by-同舟云学术

Shelf life of barley shoots chlorophyll under four frozen‐storage conditions

Published:2021-09-28 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Ronceros Betty¹,Díaz Dagoberto¹,Miguel Bastías‐Montes José²^ORCID,Muñoz‐Fariña Ociel³,Lespinard Alejandro R.⁴^ORCID,Espinoza‐Tellez Teófilo¹,Quevedo‐León Roberto¹^ORCID

Affiliation:

1. Departamento de Acuicultura y Recursos Agroalimentarios Universidad de Los Lagos Osorno Chile

2. Escuela Ingeniería en Alimentos Universidad del Bío‐Bío ‐ Sede Chillán Casilla Chile

3. Facultad de Ciencias Agrarias y alimentarias Instituto de Ciencia y Tecnología de los AlimentosUniversidad Austral de Chile Valdivia Chile

4. Centro de Investigaciones y Transferencia (CIT Villa María) CONICET – Instituto de Ciencias Básicas y AplicadasUniversidad Nacional de Villa María Villa María Argentina

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15972

Reference17 articles.

1. Chlorophyll Color Retention in Green Pepper Preserved in Natural Lemon Juice

2. Effect of thermal, high hydrostatic pressure, and ultraviolet‐C processing on the microbial inactivation, vitamins, chlorophyll, antioxidants, enzyme activity, and color of wheatgrass juice

3. Cancer interception by interceptor molecules: mechanistic, preclinical and human translational studies with chlorophylls

4. Digestion, absorption, and cancer preventative activity of dietary chlorophyll derivatives

5. Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

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