Color, chlorophyll, caffeine, and water content variation during yerba maté processing

The objective of this research was the determination of color (L, a and b values, hue, chroma and ΔE), chlorophylls, caffeine and water content variation during industrial processing of yerba maté (Ilex paraguariensis Saint Hillarie). For leaves, the greatest variation in color, total chlorophyll co...

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Detalles Bibliográficos
Autores principales: Schmalko, Miguel E., Alzamora, Stella Maris
Publicado: 2001
Materias:
Blanching
Caffeine
Chlorophyll
Color
Drying
Yerba maté
Gases
Hot air heating
Thermal effects
colorimetric evaluation
drying
food processing
water content
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v19_n3-4_p599_Schmalko
http://hdl.handle.net/20.500.12110/paper_07373937_v19_n3-4_p599_Schmalko
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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