Effects of metal concentration, ph, and temperature on the chlorophyll derivative content, green colour and antioxidant activity of amaranth (amaranthus viridis) puree
Thermal processing of green vegetables leads to partial or complete degradation of chlorophyll pigments and loss of green colours due to the formation of chlorophyll derivatives. A process called regreening by using metal ions developed a stable green colour of metal-chlorophyll derivative complexes...
| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2022
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/35222/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/35222/5/ABSTRACT.pdf |