{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,19]],"date-time":"2026-03-19T11:59:46Z","timestamp":1773921586228,"version":"3.50.1"},"reference-count":38,"publisher":"Elsevier BV","issue":"7","license":[{"start":{"date-parts":[[2002,11,1]],"date-time":"2002-11-01T00:00:00Z","timestamp":1036108800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["International Journal of Refrigeration"],"published-print":{"date-parts":[[2002,11]]},"DOI":"10.1016\/s0140-7007(01)00050-0","type":"journal-article","created":{"date-parts":[[2002,10,8]],"date-time":"2002-10-08T19:26:27Z","timestamp":1034105187000},"page":"966-974","source":"Crossref","is-referenced-by-count":79,"title":["Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.)"],"prefix":"10.1016","volume":"25","author":[{"given":"R.C.","family":"Martins","sequence":"first","affiliation":[]},{"given":"C.L.M.","family":"Silva","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"10.1016\/S0140-7007(01)00050-0_BIB1","first-page":"109","article-title":"The time temperature tolerance of frozen foods IV. Objective tests to measure adverse changes in frozen vegetables","volume":"10","author":"Dietrich","year":"1956","journal-title":"Food Technology"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB2","first-page":"181","article-title":"Time\u2013temperature tolerance of frozen foods XXI. Frozen peas","volume":"14","author":"Boogs","year":"1960","journal-title":"Food Technology"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB3","first-page":"522","article-title":"Time temperature tolerance of frozen foods. XXIII. Quality changes in frozen spinach","volume":"14","author":"Dietrich","year":"1960","journal-title":"Food Technology"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB4","first-page":"136","article-title":"Time temperature tolerance of frozen foods XXI. Quality retention of frozen green snap beans in retail packages","volume":"13","author":"Dietrich","year":"1959","journal-title":"Food Technology"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB5","first-page":"123","article-title":"Time temperature tolerance of frozen foods XXIV. Quality changes in cauliflower","volume":"16","author":"Dietrich","year":"1960","journal-title":"Food Technology"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB6","doi-asserted-by":"crossref","first-page":"399","DOI":"10.1021\/jf950448x","article-title":"Kinetic model for chlorophyll degradation in green tissue","volume":"44","author":"Heaton","year":"1996","journal-title":"Journal of Agricultural Food Chemistry"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB7","doi-asserted-by":"crossref","first-page":"1303","DOI":"10.1111\/j.1365-2621.1983.tb09216.x","article-title":"Kinetics of chlorophyll degradation to pyropheophytin in vegetables","volume":"48","author":"Schwartz","year":"1983","journal-title":"Journal of Food Science"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB8","doi-asserted-by":"crossref","first-page":"4","DOI":"10.1111\/j.1365-2621.1991.tb14641.x","article-title":"Chlorophyll stability during continuous aseptic processing and storage","volume":"56","author":"Schwartz","year":"1991","journal-title":"Journal of Food Science"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB9","series-title":"Source book of food Enzymology","author":"Schweimer","year":"1984"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB10","first-page":"351","article-title":"Thermal kinetics of colour changes in pea puree","volume":"32","author":"Shin","year":"1995","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB11","doi-asserted-by":"crossref","first-page":"924","DOI":"10.1111\/j.1365-2621.1996.tb10903.x","article-title":"Degradation kinetics of green color and chlorophyll's in peas by colorimetry and HPLC","volume":"61","author":"Steet","year":"1996","journal-title":"Journal of Food Science"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB12","unstructured":"Clydesdale FM, Francis FJ. Pigments. Principles of food science\u2014Part I\u2014food chemistry. New York: Marcel Dekker, 1976. p. 386\u2013413."},{"key":"10.1016\/S0140-7007(01)00050-0_BIB13","series-title":"Low-temperature preservation of foods and living matter","author":"Fennema","year":"1973"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB14","first-page":"1009","article-title":"Effect of storage and other variables on composition of frozen broccoli","volume":"24","author":"Ehart","year":"1970","journal-title":"Food Technology"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB15","unstructured":"Rafael SD. Effect of storage time\u2014food processing plants and marketing conditions on the quality of some frozen vegetables. PhD thesis, University of Alexandria, Egypt, 1992."},{"key":"10.1016\/S0140-7007(01)00050-0_BIB16","unstructured":"Villota R, Hawkes JG. Reaction kinetics in food systems. In: Handbook of food engineering. New York: Marcel Dekker, 1992: p. 39-144."},{"key":"10.1016\/S0140-7007(01)00050-0_BIB17","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1016\/S0925-5214(98)00086-6","article-title":"Quality measurement of fruits and vegetables","volume":"15","author":"Abbott","year":"1999","journal-title":"Postharvest Biology and Technology"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB18","first-page":"62","article-title":"Use of colour measurement in quality control of foods","volume":"30","author":"Kramer","year":"1976","journal-title":"Food Technology"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB19","doi-asserted-by":"crossref","first-page":"149","DOI":"10.1016\/0950-3293(94)00026-R","article-title":"Quality as influenced by colour","volume":"6","author":"Francis","year":"1995","journal-title":"Food Quality and Preference"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB20","unstructured":"DrLange. Colour review. DrLange application report No.8e. USA; 1994."},{"key":"10.1016\/S0140-7007(01)00050-0_BIB21","doi-asserted-by":"crossref","unstructured":"Poynton C. A guide tour of colour space. Proceedings of the SMPTE advanced television and electronic imaging conference 1995. p. 167\u201380.","DOI":"10.5594\/M00840"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB22","unstructured":"Drlange. Fundamentals of colorimetry-appliction report No. 10e; 1999."},{"key":"10.1016\/S0140-7007(01)00050-0_BIB23","unstructured":"Poynton C. Frequently asked questions about colour. www.inforamp.net\/\u223cpoynton\/ColorFAQ.pdf [25\/01\/2000], 1999."},{"key":"10.1016\/S0140-7007(01)00050-0_BIB24","unstructured":"Minolta. Precise colour communication: colour control from feeling to instrumentation, Minolta Report Japan, 1994."},{"key":"10.1016\/S0140-7007(01)00050-0_BIB25","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1046\/j.1365-2621.1999.00246.x","article-title":"Colour changes in thermally processed cupua\u00e7u (Theobroma grandiflorum) puree","volume":"34","author":"Silva","year":"1999","journal-title":"International Journal of Food Science and Technology"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB26","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/S0260-8774(98)00157-5","article-title":"Modelling kinetics of thermal degradation of colour in peach puree","volume":"39","author":"\u00c1vila","year":"1999","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB27","series-title":"Shelf-life dating of foods","author":"Labuza","year":"1982"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB28","unstructured":"Armfield Ltd. Instruction manual\u2014blast and fluid bed freezer FT36; issue 7; Hampshire, England, 1995."},{"key":"10.1016\/S0140-7007(01)00050-0_BIB29","doi-asserted-by":"crossref","first-page":"140","DOI":"10.1111\/j.1365-2621.1993.tb03230.x","article-title":"Modified atmosphere packaging affects ascorbic acid, enzyme activity and market quality of Broccoli","volume":"58","author":"Barth","year":"1993","journal-title":"Journal of Food Science"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB30","first-page":"58","article-title":"Effects of naturally occurring antioxidants on peroxidase activity of vegetables extracts","volume":"33","author":"Hemeda","year":"1990","journal-title":"Journal of Food Science"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB31","first-page":"185","article-title":"Chlorophyll, ascorbic acid and pH changes in green vegetables cooked by stir-fry, microwave, and conventional methods and a comparison of chlorophyll methods","volume":"5","author":"Eheart","year":"1965","journal-title":"Food Technology"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB32","doi-asserted-by":"crossref","first-page":"1144","DOI":"10.1021\/ac60165a029","article-title":"Spectrophotometric determination of chlorophylls and pheophytins in plant extracts","volume":"32","author":"Vernon","year":"1960","journal-title":"Analytical Chemistry"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB33","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1111\/j.1745-4530.1985.tb00308.x","article-title":"Considerations in calculating kinetic parameters from experimental data","volume":"7","author":"Arabshahi","year":"1985","journal-title":"Journal of Food Process and Engineering"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB34","series-title":"Applied linear statistical models","author":"Neter","year":"1996"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB35","series-title":"Non-linear regression analysis and its applications","author":"Bates","year":"1988"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB36","series-title":"Statistics for experimenters","author":"Box","year":"1978"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB37","doi-asserted-by":"crossref","unstructured":"Venning JA, Burns DJW, Hoskin KM, Nguyen T, Stee, MGH. Factors influencing the stability of frozen kiwifruit pulp. Journal of Food Science 1989; 54: 396-400, 404.","DOI":"10.1111\/j.1365-2621.1989.tb03091.x"},{"key":"10.1016\/S0140-7007(01)00050-0_BIB38","doi-asserted-by":"crossref","first-page":"633","DOI":"10.1016\/S0308-8146(97)00048-4","article-title":"Effect of freezing and storage on quality factors in Hamburg and leafy parsley","volume":"60","author":"Lisiewska","year":"1997","journal-title":"Food-Chemistry"}],"container-title":["International Journal of Refrigeration"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0140700701000500?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0140700701000500?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2020,3,8]],"date-time":"2020-03-08T03:53:21Z","timestamp":1583639601000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0140700701000500"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2002,11]]},"references-count":38,"journal-issue":{"issue":"7","published-print":{"date-parts":[[2002,11]]}},"alternative-id":["S0140700701000500"],"URL":"https:\/\/doi.org\/10.1016\/s0140-7007(01)00050-0","relation":{},"ISSN":["0140-7007"],"issn-type":[{"value":"0140-7007","type":"print"}],"subject":[],"published":{"date-parts":[[2002,11]]}}}