PIGMENTAL IMPROVEMENT OF GREEN VEGETABLES BY CONTROLLING FREE-RADICALS DURING HEAT DEHYDRATION

Authors
ZHANG M DING XL GU ZB LI CL CAO CW
Citation
M. Zhang et al., PIGMENTAL IMPROVEMENT OF GREEN VEGETABLES BY CONTROLLING FREE-RADICALS DURING HEAT DEHYDRATION, Drying technology, 16(1-2), 1998, pp. 333-339
Citations number
13
Categorie Soggetti
Engineering, Chemical","Engineering, Mechanical
Journal title
Drying technology → ACNP
ISSN journal
07373937
Volume
16
Issue
1-2
Year of publication
1998
Pages
333 - 339
Database
ISI
SICI code
0737-3937(1998)16:1-2<333:PIOGVB>2.0.ZU;2-J
Abstract
The electronic spin resonance (ESR) and chemiluminescent method(CLM) w ere used for establishing the relationship between the increase of the free radical concentration produced by heat dehydration and respectiv e changes of chlorophyl preservation ratio (K-b) during heat dehydrati on. The results show the free radicals are main reason of the K-b degr adation. Kidney beans enriched with different selenium concentrations were chosen in the tests for controlling the free radical. The siutabl e selenium concentration of 0.45 similar to 1.30 mu gSe/g for kidney b ean was obtained.