%0 Journal Article
%T Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas
%A Ranganathan Kumar
%A Ramalingam Rajamanickam
%A Shanmugam Nadanasabapathi
%J Food and Nutrition Sciences
%P 879-883
%@ 2157-9458
%D 2013
%I Scientific Research Publishing
%R 10.4236/fns.2013.49115
%X <p align=\"justify\">
	Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90ˇăC 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.
</p>
%K Colour
%K Chlorophyll
%K Maillard Reaction Products (MRP)
%K Heat Treatment
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=36036