SPECTRAL NEPHELOMETRY FOR MEASURING CHLOROPHYLLS AND PHEOPHYTINS IN EXTRAVIRGIN OLIVE OILA novel technique and instrumentation for the combined and simultaneous monitoring of colour and turbidity of edible oils is presented. It consists of an optoelectronic device capable of measuring the absorption ...
Natural porphyrin pigments isolated from spinach in the form of a crude extract, chlorophyll a, chlorophyll b, pheophytin a and pheophytin b were studied as potential catalysts for the biomimetic transformation of 伪-pinene to trans-pinocarveol, pinocarvone and myrtenal. The reaction of monoterpene ...
Some food processes could also alter the spectral properties of food due to the changes of the total amount of chlorophyll and the proportion of various chlorophyll ingredients; e.g., a high hydrostatic pressure could cause hypsochromic shift of the peak position in the pre-ethylene stages, ...