Colorimetry of Foods. 1. Correlation of Raw, Transformed and Reduced Data with Visual Rankings for Spinach Puree-Reference-Cited by-同舟云学术

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Colorimetry of Foods. 1. Correlation of Raw, Transformed and Reduced Data with Visual Rankings for Spinach Puree

Published:1969-07 Issue:4 Volume:34 Page:349-352
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CLYDESDALE F. M.,FRANCIS F. J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1969.tb10363.x/fullpdf

Reference11 articles.

1. G. Benedix, R. Henry, and N. Strodtz, 1952 . Preservation of green color in canned vegetables. U. S. Patent 2,589,037.

2. J. S. Blair, 1940 . Color stabilization of green vegetables. U. S. Patent 2,186,003.

3. J. S. Blair, 1940 . Color stabilization of green vegetables. U. S. Patent 2,189,774.

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1. Chlorophyll, polyphenol content and antioxidant activity of Moringa Oleifera Lam. leaf extract by microwave-assisted extraction method;IOP Conference Series: Materials Science and Engineering;2021-04-01

2. Colour degradation and rheology of green chilli puree during thermal processing;International Journal of Food Science and Technology;2002-01

3. Colour measurement of foods by colour reflectance;Colour in Food;2002

4. Colour measurement of foods by colour reflectance;Instrumentation and Sensors for the Food Industry;2001

5. Degradation Kinetics of Chlorophyll in Peas as a Function of pH;Journal of Food Science;2000-11

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