Effects of different processing methods on the chlorophyll structure in kiwifruit-Reference-Cited by-同舟云学术

Effects of different processing methods on the chlorophyll structure in kiwifruit

Published:2022 Issue:4 Volume:13 Page:2109-2119
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Lei Sheng-Jiao¹²^ORCID,Zhang Yuan-E¹,Chen Yu-Ting¹,Chen Lu¹,Chen Kang¹,Fu Cai-Xia³

Affiliation:

1. College of Biological and Pharmaceutical, China Three Gorges University, Yichang, 443002, China

2. Hubei Key Laboratory of Natural Products Research and Development, China Three Gorges University, Yichang, 443002, China

3. Research and Development Center, Hubei TuLaoHan Ecological Agriculture Technology Co., Ltd, Yichang, 443002, China

Abstract

Taking kiwifruit puree as the independent variable, it was treated at high temperature and normal pressure to determine the structural changes of chlorophyll compounds.

Funder

China Three Gorges University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO03568A

Reference40 articles.

1. The Composition and Nutritional Value of Kiwifruit

2. Microbial aspects on short-time osmotic treatment of kiwifruit

3. A fast and reliable ultrahigh-performance liquid chromatography method to assess the fate of chlorophylls in teas and processed vegetable foodstuff

4. Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of fermentation on the structures of yellow compounds in citrus pomace;Preparative Biochemistry & Biotechnology;2024-06-10

2. Effect of Different Pretreatment Methods on Drying Characteristics and Quality of Wolfberry (Lycium barbarum) by Radio Frequency-Hot Air Combined Segmented Drying;Food and Bioprocess Technology;2024-03-06