FNS  Vol.4 No.9 , September 2013
Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas
Abstract: Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90°C in air circulating oven for 12 hours. The effect of MRP on chlorophyll stability in green peas was investigated. The addition of Maillard Reaction Products (MRP) decreased the loss of chlorophyll a, chlorophyll b and total chlorophyll. The conversion of pheophytin and pyropheophytin were also reduced by the addition of MRP.
Cite this paper: R. Kumar, R. Rajamanickam and S. Nadanasabapathi, "Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas," Food and Nutrition Sciences, Vol. 4 No. 9, 2013, pp. 879-883. doi: 10.4236/fns.2013.49115.

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