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International Journal of Food Properties Volume 3, 2000 - Issue 2
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Original Articles

Chlorophyll and color of green chilli puree as affected by mesh size and temperature

Jasim Ahmed Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, INDIA Phone: 91 0183 220667 Fax: 91 0183 220667 E-mail: [email protected]
,
U.S. Shivhare Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, INDIA
&
G. D. Singh Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, INDIA
Pages 305-315 | Received 01 Jun 1999, Accepted 01 Nov 1999, Published online: 02 Sep 2009

Citations (16)

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Read on this site (7)

Shu-Lin Wang, Ling-Xia Jiao, Ya-Hui Li & Ming-Tao Fan. (2012) Degradation of β-Carotene to Volatile Compounds in an Aqueous Model System to Simulate the Production of Sea Buckthorn Wine. International Journal of Food Properties 15:6, pages 1381-1393.
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Hayriye Bozkurt & Filiz Icier. (2009) Rheological Characteristics of Quince Nectar During Ohmic Heating. International Journal of Food Properties 12:4, pages 844-859.
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Radhika Sharma, Devinder Kaur, D.P.S. Oberoi & D.S. Sogi. (2008) Thermal Degradation Kinetics of Pigments and Visual Color in Watermelon Juice. International Journal of Food Properties 11:2, pages 439-449.
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Oya Ozkanli & Ali Riza Tekin. (2008) Rheological Behaviors of Sumac Concentrate. International Journal of Food Properties 11:1, pages 213-222.
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Devinder Kaur, D.S. Sogi & Ali Abas Wani. (2006) Degradation Kinetics of Lycopene and Visual Color in Tomato Peel Isolated from Pomace. International Journal of Food Properties 9:4, pages 781-789.
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Jasim Ahmed & H. S. Ramaswamy. (2004) Response Surface Methodology in Rheological Characterization of Papaya Puree. International Journal of Food Properties 7:1, pages 45-58.
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Jasim Ahmed, U. S. Shivhare & Mandeep Kaur. (2002) THERMAL COLOUR DEGRADATION KINETICS OF MANGO PUREE. International Journal of Food Properties 5:2, pages 359-366.
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Articles from other publishers (9)

Natthapong Janhom & Kanda Whangchai. (2023) Ozone fumigation promotes antioxidant activities to retard chlorophyll degradation and cell death in ‘Jinda’ chili during storage. Postharvest Biology and Technology 202, pages 112375.
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E.E. Badin, Y.E. Rossi, M.A. Montenegro, A. Ibarz, P.D. Ribotta & A.R. Lespinard. (2020) Thermal processing of raspberry pulp: Effect on the color and bioactive compounds. Food and Bioproducts Processing 124, pages 469-477.
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J. Meher, A. Keshav, B. Mazumdar & S. Keshav. (2017) Effect of blanching and thermal preservation on rheology of curry leaf puree. Journal of Food Measurement and Characterization 12:1, pages 105-117.
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Otoniel Corzo & Carlos Álvarez. (2014) Color Change Kinetics of Mango at Different Maturity Stages during Air Drying. Journal of Food Processing and Preservation 38:1, pages 508-517.
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Debjani Dutta, Abhishek Dutta, Utpal Raychaudhuri & Runu Chakraborty. (2006) Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree. Journal of Food Engineering 76:4, pages 538-546.
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Otoniel Corzo, Nelson Bracho & Jeán Marjal. (2006) Color change kinetics of sardine sheets during vacuum pulse osmotic dehydration. Journal of Food Engineering 75:1, pages 21-26.
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V.B. Vikram, M.N. Ramesh & S.G. Prapulla. (2005) Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering 69:1, pages 31-40.
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J. Ahmed, U.S. Shivhare & K.S. Sandhu. (2006) Thermal Degradation Kinetics of Carotenoids and Visual Color of Papaya Puree. Journal of Food Science 67:7, pages 2692-2695.
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J. Ahmed, A. Kaur & U. Shivhare. (2006) Color Degradation Kinetics of Spinach, Mustard Leaves, and Mixed Puree. Journal of Food Science 67:3, pages 1088-1091.
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