Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables

Summary The effect of microwave and conventional cooking methods on chlorophyll pigments and colour properties of squash, green beans, peas, leek, broccoli and spinach were studied, by HPLC and colorimetry, respectively. In five of six vegetables, chlorophyll a was found more heat resistant compared...

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Veröffentlicht in:	International journal of food science & technology 2006-03, Vol.41 (3), p.281-288
Hauptverfasser:	Turkmen, Nihal, Poyrazoglu, Ender Sinan, Sari, Ferda, Sedat Velioglu, Y.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Chlorophyll colour cooking methods Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology green vegetables HPLC pheophytin
Online-Zugang:	Volltext
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