Thermally processed vegetables

Aman, R. et al.. Application of HPLC coupled with DAD, APcI-MS and NMR to the analysis of lutein and zeaxanthin stereoisomers in thermally processed vegetables. Food Chem., 92 753, 2005. 

Technology of Color Preservation in Thermally Processed Vegetables... 

Updike, A.A. and Schwartz, S.J., Thermal processing of vegetables increases cis isomers of lutein and zeaxanthin, J. Agric. Food Chem., 51, 6184, 2003. 

Biocontrol and non-thermal processes Only to a limited extent tested on fruit and vegetable products Need further research, high costs... 

The stability of C60 and C70 solutions in vegetable oils has been studied in air and under inert atmosphere, after thermal processing and under the action of UV radiation. In all cases it has been found that C60 and C70 are prone to form adducts with the fatty acid chains of the vegetable oils. The adducts are formed both by radical and Diels-Alder mechanisms. The pharmaceutical valency and potential of such adducts has also been discussed. 

The spectral changes undergone by C60 and C70 solutions in vegetable oils appear very similar to those observed by thermal processing. Therefore, the interpretation is the same grafting of fullerene molecule onto fatty acid chains. 

The accurate measurement of chlorophylls has importance for numerous reasons ranging from simple color considerations to medical research. The most practical of these is the assessment of fruit and vegetable color quality, as chlorophylls are known to degrade rapidly when subjected to thermal processing (Schwartz et al., 1981). However, interest has also been sparked by recent literature reports that point to the possible health benefits associated with chlorophyll consumption (Hartig and Bailey, 1998). 

Table VI. Effect of Thermal Processing on Pesticide Residues in Pureed Fruits and Vegetables...

When fresh fruits and vegetables are thermally processed, alteration to color, flavor, texture and nutritive values may occur. It is the intention of the food technologists to either lessen these alternations or to enhance quality factors by processing. 

Chemistry of Color Improvement in Thermally Processed Green Vegetables... 

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