Color Quality in Paprika Oleoresins

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 12, 1998, Pages 5124-5127

  Mínguez Mosquera, M Isabel ^a   Pérez Gálvez, Antonio ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Carotenoid; Color; Measurement; Oleoresin; Quality

Indexed keywords

EID: 0000737490     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980728n     Document Type: Article

References (11)

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5. Guenter, E. In The Essential Oils; Van Nostrand: New York, 1948; Vol. I.
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7. Mínguez-Mosquera, M. I.; Hornero-Méndez, D. Comparative Study of the Effect of Paprika Processing on the Carotenoids in Peppers (Capsicum annuum) of the Bola and Agridulce Varieties. J. Agric. Food Chem. 1994, 42, 1555-1560.
8. Mínguez-Mosquera, M. I.; Garrido-Fernández, J.; Pereda-Marín, J. Pepper for paprika (Capsicum annuum). Ratio between the red and yellow carotenoid pigments. Grasas Aceites 1984, 35, 4-10.
9. Mínguez-Mosquera, M. I.; Jarén-Galán, M.; Garrido-Fernández, J. Color Quality in Paprika. J. Agric. Food Chem. 1992, 40, 2384-2388.
10. Mínguez-Mosquera, M. I.; Jarén-Galán, M.; Garrido-Fernández, J. Effect of processing of paprika on the main carotenes and esterified xanthophylls in fresh fruit. J. Agric. Food Chem. 1993, 41, 2120-2124.
11. Soriano, M. C.; Navarro, F.; Costa, J. Caracterización de nuevos cultivares de pimiento para pimentón. Agric. Vergel. 1990, 8, 630-632.