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  • 1960-1964  (2)
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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Equations have been developed for calculation of the total quantity of pigments consisting of chlorophyll a and its derivatives (chlorophyllide a, pheophytin a, and pheophorbide a) and of chlorophyll b and its derivatives (chlorophyllide b, pheophytin b, and pheophorbide b) in a mixture of these pigments in diethyl ether. Calculations are based on conversion of the chlorophylls and chlorophyllides into the pheophytins and pheophorbides, respectively, by the addition of hydrochloric acid and reading absorbances at two wavelengths. After removal of chlorophyllides a and b and pheophorbides a and b from the diethyl ether solution of the pigment mixture by 0.01N KOH, the quantity of each of the eight components listed above is estimated by indicated experimental and mathematical procedures.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Green vegetable tissue was analyzed for chlorophyll and chlorophyll derivatives before and after subjecting the tissue to differential blanching treatments representative of those used in commercial food processing, and to a brining treatment. The plant material studied was okra, snapbeans, turnip greens, and pickling cucumbers. Blanching at 180°F promoted the rapid formation of chlorophyllides and pheophorbides in certain tissue in addition to pheophytins, which were formed in all blanching studies.
    Type of Medium: Electronic Resource
    Location Call Number Expected Availability
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