Color Quality in Paprika

Journal of Agricultural and Food Chemistry

Volumn 40, Issue 12, 1992, Pages 2384-2388

  MInguez Mosquera, M I ^a   Jaren Galen M ^a   Garrido Fernandez, J ^a  

^a CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000942489     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00024a012     Document Type: Article

References (12)

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2. FAO/WHO. Specifications for identity and purity of food colours (28th session of the Joint FAO/WHO expert committee on food additives); FAO Food and Nutrition Paper 31/1; FAO: Rome, 1984; pp 105-9
3. Guenter, E. In The Essential Oils; Van Nostrand: New York, 1948; Vol. I.
4. Lichtenthaler, H. K. Planta 1968, 81, 140
5. Mínguez Mosquera, M. I.; Fernández, M. J. Ripe Spanish red pepper Capsicum genus. Relationship between red and yellow carotenoid pigments. Grasas Aceites 1981, 32, 293-8
6. Mínguez Mosquera, M. I.; Garrido Fernandez, J. Pepper for paprika (Capsicum annuum). Ratio between the red and yellow carotenoid pigments. Grasas Aceites 1984, 35, 4-10
7. Mínguez-Mosquera, M. I.; Homero-MGndez, D. Separation and Quantification of the Carotenoid Pigments in Red Pepper (Capsicum annuum, L.), Paprika and Oleoresin by Reverse Phase HPLC. J. Chromatogr. 1992, in press
8. Mínguez Mosquera, M. I.; Heredia Moreno, A.; FernánDiez, M. J. Pepper pastes II. Coloring matter and percentage of fruit used in manufacturing. Grasas Aceites 1982, 33, 140-5
9. Moster, J. B.; Prater, A. N. Color evaluation of Capsicum spices. I. Extraction of color. Food Technol. 1952a, 6, 146-8
10. Moster, J. B.; Prater, A. N. Color evaluation of Capsicum spices. II. Measurement of extractable color. Food Technol. 1952b, 6, 459-63
11. Nagle, B. J.; Villaldn, B.; Bums, E. E. Color evaluation of selected capsicums. J. Food Sci. 1979, 44, 416-8
12. Salmerón Salmerón, P. In El color en los procesos de elaboracidn del pimentón;, Instituto de Orientatión y Asistencia Tecnica del Segura, CEBAS: Murcia, Spain 1973