This study significantly improved our understandings on the principles of pigment retention during thermal process, especially for red anthocyanins in processed fruits and vegetables. Developed procedures can be used to stabilize green and red pigments on pears, as well as other fruits with pigmented peels, contributing in developing high value processed fruit and vegetable products.... in the final products, canned pears were pureed by use of a blender and dried in a mechanical convection oven at 80 oC for 4 days ... which measured characteristic emission spectra by optical spectrometry according to Method 6010B in SW-846 (EPA 2005). ... The peels-on pear chunks (green Bartlett) were first dewaxed by gentle manual friction using a knife ... The storage rooms were lit with two 610-mm fluorescent lights (F20T12/Sun GE lighting; General Electric Company, Nelaanbsp;...
|Title||:||Understanding the Principles and Procedures to Retain Green and Red Pigments in Thermally Processed Peels-on Pears (Pyrus Communis L.).|
|Publisher||:||ProQuest - 2008|