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- W2766861464 abstract "Green colours of fruits and vegetables are due to the presence of chlorophyll molecules, mainly chlorophyllsa andb: chlorophyll a has an intense blue-green colour, whereas chlorophyllb is characterized by a yellow-green colour, as deducible from their different absorption spectra. Chlorophyll can undergo chemical modifications involving colour changes. Such reactions can originate from natural phenomena, such as senescence or ripening, due to the catabolic enzymes, or they can be the result of technological treatments during industrial processes. Thermally processed green vegetables undergo a chlorophyll degradation and a pheophytin or derivatives formation as the result of the heat, although in some studies an increase of chlorophyll in cooked vegetables was reported. It is generally accepted that all cooked vegetables exhibit a poor colour quality as compared with fresh, although an improvement in green colour has been observed by several authors." @default.
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- W2766861464 date "2017-10-11" @default.
- W2766861464 modified "2023-10-14" @default.
- W2766861464 title "Chlorophylls and Colour Changes in Cooked Vegetables" @default.
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- W2766861464 doi "https://doi.org/10.1002/9781119158042.ch31" @default.
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