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Effects of Heat Pretreatment on Lipid and Pigments of Freeze-Dried Spinach

✍ Scribed by E. Cho; J. Lee; K. Park; S. Lee

Book ID
108823351
Publisher
Institute of Food Technologists
Year
2008
Tongue
English
Weight
106 KB
Volume
66
Category
Article
ISSN
0022-1147

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The influence of a natural protector, the iminoacid proline, on the phase behavior and structure of fully hydrated and freeze-dried dipalmitoylphosphatidylcholine (DPPC) and fully hydrated dihexadecylphosphatidylethanolamine (DHPE) was investigated by differential scanning calorimetry and X-ray diff