Produce Degradation Pathways and Prevention

206 Produce Degradation: Reaction Pathways and their Prevention Several varieties of anthocyanin-pigmented rice have been develo ...

Produce Color and Appearance 207 in the visible range from 450 to 600 nm were recorded during storage of the samples. The profil ...

208 Produce Degradation: Reaction Pathways and their Prevention Zhang et al. (2004) reported a comparison of an application of H ...

Produce Color and Appearance 209 of compounds. The HPLC-DAD analysis of the methanol extract of the pepper pericarp showed peaks ...

210 Produce Degradation: Reaction Pathways and their Prevention (cyanidin-3-glucoside and pelargonidin-3-glucoside), and flavono ...

Produce Color and Appearance 211 activity of tomatoes (Dewanto et al., 2002) was increased as a result of thermal processing. Ji ...

212 Produce Degradation: Reaction Pathways and their Prevention 7.5 BETALAINS Betalains are purple, red, pink, orange, and yello ...

Produce Color and Appearance 213 resulting in a bathochromic shift of maximum light absorption to a higher wave length of 540 nm ...

214 Produce Degradation: Reaction Pathways and their Prevention (Cohen and Saguy, 1983). Degradation of betanin is influenced by ...

Produce Color and Appearance 215 of Swiss chard (Beta vulgaris l. ssp.cicla (L.) lef. cv. Bright Lights). Bright Lights is a mix ...

216 Produce Degradation: Reaction Pathways and their Prevention Amir-Shapira K, Goldschmidt E, and Altman A (1987). Chlorophyll ...

Produce Color and Appearance 217 Giusti M, Rodriguez-Saona L, Griffin D, and Wrolstad R (1999). Electrospray and tanden mass spe ...

218 Produce Degradation: Reaction Pathways and their Prevention Jackman R and Smith J (1992). Anthocyanins and betalains, in Nat ...

Produce Color and Appearance 219 Mendes-Pinto M, Silva-Ferreira A, Oliveira M, Beatriz P, and Guedes de Pinho P (2004). Evaluati ...

220 Produce Degradation: Reaction Pathways and their Prevention Pinsky A, Grossman S, and Trop M (1971). Lipoxygenase content an ...

Produce Color and Appearance 221 Taruscio T, Barney D, and Exon J (2004). Content and profile of flavanoid and phenolic acid com ...

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223 0-8493-1902-1/05/$0.00+$1.50 © 2005 by CRC Press 8 Nutrient Loss Lorraine Weatherspoon Theobald Mosha and Maria Nnyepi Michi ...

224 Produce Degradation: Reaction Pathways and their Prevention 8.9 Produce Treatment and Nutrient Quality ..................... ...

Nutrient Loss 225 the pathways for nutrient losses will be discussed. In addition, factors that influence the nutrient content o ...