CORRECTION ZINC COMPLEX FORMATION IN HEATED

CORRECTION. ZINC COMPLEX FORMATION IN HEATED. VEGETABLE PUREES, by Luke F. LaBorde and. Joachim H. von Elbe,' J. Agric. Food Chem. 1990 ...
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J. Agric. Food Chem. 1000, 38, 1295-1295

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CORRECTION ZINC COMPLEX FORMATION IN HEATED VEGETABLE PUREES, by Luke F. LaBorde and Joachim H. von Elbe,' J. Agric. Food Chem. 1990, 38, 484.

Figures 3-5 were interchanged. The correct figures and captions are as follows. I

* I

4

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1DO

4

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pH 4.0 pH 6.6

0 A

pH 7.0 pH 8.6

1 0

10

IO

SO

HEATING TIME

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100

80

D

40

20

(MINUTES)

HEATING TIME

Figure 3. Formation of zinc pyopheophytin a in spinach puree containing 75 ppm Zn2+ ion at pH 4.0, 5.5, 7.0, 8.5, and 10.0 and heated at 121 O C . Average coefficient of variation 3.9%.

I

pH 4.0 OH 5.5

¶ Y

0

, 60

4Q

10

H E A T I N G TIME

00

,

00

(MINUTES)

Figure 5. Change in the pH value of spinach puree containing 75 ppm Zn2+ion at pH 4.0,5.5,7.0,8.5,and 10.0 and heated at 121 "C.

0021-8561/90/1438-1295$02.50/0

80

IO

(MINUTES)

Figure 4. Increase in the color of spinach puree containing 75 ppm Zn2+ ion at pH 4.0, 5.5, 7.0, 8.5, and 10.0 and heated at 121 O C . +

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BO

0 1990 American Chemical Society