Kinetics of textural and color changes in green asparagus during thermal treatments
- 1 September 2000
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 45 (4), 231-236
- https://doi.org/10.1016/s0260-8774(00)00069-8
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- COLOR EVALUATION AND CHLOROPHYLL CONTENT IN DRY GREEN PEASJournal of Food Quality, 1994
- Degradation Kinetics of Chlorophylls and ChlorophyllidesJournal of Food Science, 1991
- KINETICS OF THERMAL SOFTENING OF FOODS ? A REVIEWJournal of Food Processing and Preservation, 1986
- KINETICS OF THERMAL SOFTENING OF VEGETABLESJournal of Texture Studies, 1983
- THE THERMAL FRACTURABILITY LOSS OF EDIBLE PLANT TISSUE: PATTERN AND WITHIN‐SPECIES VARIATION1Journal of Texture Studies, 1981
- EFFECT OF HEAT TREATMENT ON THE QUALITY OF COOKED CARROTSJournal of Food Science, 1980
- INFLUENCE OF HEAT TREATMENT ON THE QUALITY OF VEGETABLES: CHANGES IN VISUAL GREEN COLORJournal of Food Science, 1977
- A Research Note OFF ON A TANGENTJournal of Food Science, 1975
- Kinetics of Thermal Degradation of Chlorophyll in Spinach PureeaJournal of Food Science, 1964
- Chlorophyll-Pheophytin: Temperature Coefficient of the Rate of Pheophytin FormationJournal of the American Chemical Society, 1941