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- W2740509944 abstract "Purpose of review: Retention of greenness, which is attributed by the pigment chlorophyll, is desired by consumers and processors of th ermally processed green vegetables. However, the retention of ch lorophyll during the cooking/processing of green vegetables has b een recognised as a problem. To overcome this problem, researcher s have explored various techniques including alkaline salt solu tions and high-temperature short-time treatments. The kinetics of ch lorophyll degradation have also been studied with respect to wat er a ctivity, pH, temperature, pressure, etc. This review is an effor t to put together the findings of various researchers on chloroph yll degrad ation. Re cent findings: Th e traditional approach to model only the retained chlorophyll has been criticised. With newer and more precise techn iques to detect and quantify the degradative intermediates and products of chlorophyll, attempts are being made to model fur ther d egradation of pheophytins to pheophorbides. Newer information is al so being generated to decipher the mechanism of chlorophyll d egradation in senescent tissues and during processing, and multi-response models are being introduced to model the chlorophyll degr adative reactions in foods. D irections for future research: M ore precise modelling approaches need to be introduced to model chlorophyll degradation in view of newer analytical instrumentation and processing methods becoming available, and considering the role of associated enzymes and ot her process parameters. Ke ywords: C hlorophyll; green vegetables; colour; reaction kinetics; activation energy" @default.
- W2740509944 created "2017-08-08" @default.
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- W2740509944 date "2006-01-01" @default.
- W2740509944 modified "2023-09-24" @default.
- W2740509944 title "Degradation of chlor ophyll during processing of gr een vegetables: a r eview" @default.
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