Effects of Metal Concentration, pH, and Temperature on the Chlorophyll Derivative Content, Green Colour, and Antioxidant Activity of Amaranth (<i>Amaranthus viridis</i>) Purees
The thermal process of green amaranth leads to the partial or complete degradation of chlorophyll pigments and loss of green colour due to the formation of chlorophyll derivatives. This study aimed to evaluate a stabilisation process utilising metal ions to obtain a stable green colour of metal-chlo...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/13/3/1344 |