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Chlorophyll Degradation in Green Tissues: Olives, Cabbage and Pickles

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Kinetic Analysis of Food Systems
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Abstract

The chlorophylls are the main pigments in green plants, algae and other photosynthetic microorganisms. They belong to a class of pyrrole ring compounds known as porphins. Derivatives of porphins are called porphyrins. Phorbin, a porphyrin formed by the addition of another ring structure, serves as the basis for all chlorophyll molecules (Fig. 2.1). Different types of chlorophyll may arise depending on the chemical substituents on the R and R′ group (Fig. 2.2).

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Marangoni, A.G. (2017). Chlorophyll Degradation in Green Tissues: Olives, Cabbage and Pickles. In: Kinetic Analysis of Food Systems. Springer, Cham. https://doi.org/10.1007/978-3-319-51292-1_2

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