REFERENCES
- FAO. Production Yearbook, Food and Agricultural Organization of the United Nations, Rome, Italy, 1998.
- Mukherjee , S.K. 1997 . “ Botany and importance ” . In The Mango Botany, Production and Uses Edited by: R.E. Litz . USA : CAB International .
- Shrikhande , A.J. , Srirangarajan , A.N. and Nadkarni , G.B. 1976 . A Thermal Process for Bulk Packing of Mango Pulp . Indian Food Packer , 30 : 65 – 67 .
- John , J. , Subbarayan , C. and Cama , H.R. 1970 . Carotenoids in 3 Stages of Ripening of Mango . Journal of Food Science , 35 : 262 – 264 .
- Klaui , H. and Bauernfeind , J.C. 1981 . “ Carotenoid as Food Colours ” . In Carotenoids as Colorants and Vitamin A Precursors Edited by: Bauernfeind , J.C. New York : Academic Press .
- Clydesdale , F.M. , Fleischman , D.L. and Francis , F.J. 1970 . Maintenance of Colour in Processed Green Vegetables . Journal of Food Product Development , 4 : 127 – 130 .
- Ihl , M. , Monslaves , M. and Bifani , V. 1998 . Chlorophyllase Inactivation as a Measure of Blanching Efficacy and Colour Retention of Artichokes (Cynara scolymus L.) . Lebensmittel-Wissenschaft und.-Technologie , 31 : 50 – 56 .
- Gold , H.J. and Weckel , K.G. 1959 . Degradation of Chlorophyll to Pheophytin During Sterilization of Canned Green Peas by Heat . Food Technology , 13 : 281 – 286 .
- Gupte , S. , El-Bisi , H.M. and Francis , F.J. 1964 . Kinetics of Thermal Degradation of Chlorophyll in Spinach Puree . Journal of Food Science , 29 : 379 – 382 .
- Kajuna , S.T.A.R. , Bilanski , W.K. and Mittal , G.S. 1998 . Colour Changes in Bananas and Plantains During Storage . Journal of Food Processing and Preservation , 22 : 27 – 40 .
- Shin , S. and Bhowmik , S.R. 1994 . Thermal Kinetics of Colour Changes in Pea Puree . Journal of Food Engineering , 16 : 77 – 86 .
- Street , J.A. and Tong , C.H. 1996 . Degradation Kinetics of Green Colour and Chlorophyll in Peas by Colorimetry and HPLC . Journal of Food Science , 61 : 924 – 927 931 .
- Weemaes , C.A. , Ooms , V. , Loey , A.M. and Hendrickx , M.E. 1999 . Kinetics of Chlorophyll Degradation and Colour Loss in Heated Broccoli Juice . Journal of Agriculture and Food Chemistry , 47 : 2404 – 2409 .
- Hutchings , J.B. 1994 . “ Food Colour and Appearance ” . U.K. : Blackie Academic and Professional Publication .
- Nanke , K.E. , Sebranek , J.G. and Olson , D.G. 1999 . Colour Characteristics of Irradiated Aerobically Packaged Pork, Beef and Turkey . Journal of Food Science , 64 : 272 – 278 .
- Toledo , R.T. 1997 . “ Fundamentals of Food Process Engineering ” . India : CBS Publication .
- Ahmed , J. , Shivhare , U.S. and Raghavan , G.S.V. 2000a . Rheological Characteristics and Kinetics of Colour Degradation of Green Chilli Puree . Journal of Food Engineering , 4 : 239 – 244 .
- Ahmed , J. , Shivhare , U.S. and Singh , G. 2000b . Chlorophyll and Colour of Green Chilli Puree as Affected by Mesh Size and Temperature . International Journal of Food Properties , 3 : 305 – 315 .
- Rocha , T. , Lebart , A. and Marty-Audouin , C. 1993 . Effect of Pre-treatments and Drying Conditions on Drying Rate and Colour Retention of Basil . Lebensmittel-Wissenschaft und.-Technolgie , 26 : 456 – 463 .