Registro:

Referencias:

• (1990) Official Methods of Analysis, Association of Official Analytical Chemists, p. 62. , AOAC, Washington, D.C. USA
• Barth, M.M., Kerbel, E.L., Perry, A.K., Schmidt, S.J., Modified atmosphere packaging affects ascorbic acid, enzyme activity and market quality of Broccoli (1993) Journal of Food Science, 58 (1), pp. 140-143
• Canjura, F.L., Schwartz, S.J., Nunes, R.V., Degradation kinetics of chlorophylls and chlorophyllides (1991) Journal of Food Science, 56 (6), pp. 1639-1643
• Gnanasekharan, V., Shewfelt, R.L., Chinan, M.S., Detection of color changes in green vegetables (1992) Journal of Food Science, 57 (1), pp. 149-154
• Gulati, A., Ravindranath, S.D., Seasonal variation in quality of Kangra tea (Camelia sinensis (L)) in Himachal Pradesh (1996) Journal of Science and Food Agriculture, 71 (2), pp. 231-236
• (1995) Yerba Mate: Determinación De La Pérdida De Masa a 103°C, , IRAM 20503 (Instituto de Racionalización de Materiales)
• Tea and instant tea in solid form (1995) Method Using High-Performance Liquid Chromatography, , ISO 10727, International Organization for Standardization
• LaJollo, F., Tannenbaun, S.R., Labuza, T.P., Reaction at limited water concentration. 2: Chlorophyll degradation (1971) Journal of Food Science, 36 (6), pp. 850-853
• Matsumoto, S., Obara, T., Luh, B.S., Changes in chemical constituents of kiwifruit during post-harvest ripening (1983) Journal of Food Science, 48 (2), pp. 607-611
• Morawicki, R.O., Schmalko, M.E., Känzig, R.G., Chlorophyll stability in yerba mate leaves in controlled atmospheres (1999) Brazilian Archives of Biology and Technology, 42 (1), pp. 85-90
• Pan, Y.K., Zhao, L.J., Dong, Z.X., Mujundar, A.S., Kudra, T., Intermittent drying of carrot in a vibrated fluid bed: Effect on product quality (1999) Drying Technology, 17 (10), pp. 2323-2340
• Purdon, M.P., MeCamey, D.A., Use of a 5-caffeoylquinic acid/ caffeine ratio to monitor the coffee roasting process (1988) Journal of Food Science, 52 (6), pp. 1680-1683
• Ramallo, L.A., Sehmalko, M.E., Känzig, R.G., Variación del Contenido de Ácido Ascórbico (Vitamina C) en el Procesamiento de la Yerba Mate (1998) Revista De Ciencia Y Técnica, 1 (1), pp. 25-29
• Schwartz, S.J., von Elbe, J.H., Kinetics of chlorophyll degradation to pyropheophytin in vegetables (1983) Journal of Food Science, 48 (4), pp. 1303-1306
• Schwartz, S.J., Lorenzo, T.V., Chlorophyll stability during continuous aseptic processing and storage (1991) Journal of Food Science, 56 (4), pp. 1059-1062
• Spiller, G.A., (1998) Caffeine, p. 142. , Ed. C.R.C. Press, Boca Raton, New York
• Steet, J.A., Tong, C.H., Degradation kinetics of green color and chlorophylls in peas by colorimetric and HPLC (1996) Journal of Food Science, 61 (5), pp. 924-927
• Suarez, C., Chirife, J., Viollaz, P., Shape characterization for a simple diffusion analysis of air drying of grains (1982) Journal of Food Science, 47 (1), pp. 97-100
• Van Loey, A., Ooms, V., Weemaes, C., Van den Broeck, I., Ludikhuyze, L., Indrawat, D.S., Hendrickx, M., Thermal and pressure-temperature degradation of chlorophyll in Broccoli (Brassica oleracea L. Italica) juice: A kinetic study (1998) Journal of Agricultural and Food Chemistry, 46 (12), pp. 5289-5294
• Weemaes, C.A., Ooms, V., Van Loey, A.M., Hendrickx, M.E., Kinetics of chlorophyll degradation and color loss in heated Broccoli juice (1999) Journal of Agricultural and Food Chemistry, 47 (6), pp. 2404-2409

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