CHLOROPHYLLS OF FROZEN AND UNBLANCHED GREEN BEANS (PHASEOLUS VULGARIS L). DEGRADATION KINETICS AND MECHANISMS OF THEIR COOXIDATION UNDER THE ACTION OF LIPOXYGENASES.

CHLOROPHYLLES DE HARICOTS VERTS (PHASEOLUS VULGARIS L) CONGELES NON BLANCHIS. CINETIQUES DE DEGRADATION ET MECANISMES DE LEUR CO-OXYDATION SOUS L'ACTION DES LIPOXYGENASES.

Author(s) : ABBAS J.

Type of monograph: Doctoral thesis

Summary

BIBLIOGRAPHICAL STUDY OF DIFFERENT DEGRADATION FORMS OF CHLOROPHYLS IN VEGETALS WITHOUT LIVING TISSUES. THEN A COMPARATIVE STUDY OF THE DISCOLOURATION AND PHEOPHYTINIZATION KINETICS OF CHLOROPHYLS AS A FUNCTION OF STORAGE TIME AND TEMPERATURE IN BLANCHED AND UNBLANCHED FROZEN GREEN BEANS. IT IS SHOWN HOW CHLOROPHYLS OF FROZEN AND BLANCHED GREEN BEANS DEGRADE FASTER THAN THOSE OF NON BLANCHED BEANS AT STORAGE TEMPERATURES ABOVE -9 DEG C WHEREAS THE OPPOSITE OCCURS AT LOWER TEMPERATURES.

Details

Original title: CHLOROPHYLLES DE HARICOTS VERTS (PHASEOLUS VULGARIS L) CONGELES NON BLANCHIS. CINETIQUES DE DEGRADATION ET MECANISMES DE LEUR CO-OXYDATION SOUS L'ACTION DES LIPOXYGENASES.
Record ID : 1990-2396
Languages: French
Publication: France/France
Publication date: 1988
Source: Source: 222 p.; 157 ref.

Indexing

Themes: Food quality and safety. Microbiology;
Vegetables
Keywords: Blanching; Organoleptic property; Vegetable; French bean; Colour; Freezing; Chlorophyll