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Volumn 48, Issue 5, 1997, Pages 290-296

Thermodegradation of carotenoids in paprika;Termodegradación de carotenoides en el pimentón

Author keywords

Carotenoid; Isomerization; Paprika; Thermodegradation

Indexed keywords

ISOMERIZATION; ISOMERS; TEMPERATURE;

EID: 0002887192     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.1997.v48.i5.805     Document Type: Article
Times cited : (7)

References (15)
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    • Daood, G., Vinkler, M., Markus, F., Hebshi, E., y Biacs, P. (1996). - «Antioxidant Vitamin Content of Spice Red Pepper (paprika) as Affected by Technological and Varietal Factors» - Food Chemistry 55, 365-372.
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    • Daood, G.1    Vinkler, M.2    Markus, F.3    Hebshi, E.4    Biacs, P.5
  • 3
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    • Decolorization of β-carotene in model systems simulating dehydrated foods. Mechanism and kinetic principles
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    • Goldman, M.1    Horev, B.2    Saguy, I.3
  • 5
    • 84984423802 scopus 로고
    • Quantitative changes in carotenoids during the storage of dried red pepper and red pepper powder
    • Malchev, E., Ioncheva, N., Tanchev, S., y Kalpakchieva, K. (1982). - «Quantitative Changes in Carotenoids during the Storage of Dried Red Pepper and Red Pepper Powder».- Die Nahrung 26, 415-420.
    • (1982) Die Nahrung , vol.26 , pp. 415-420
    • Malchev, E.1    Ioncheva, N.2    Tanchev, S.3    Kalpakchieva, K.4
  • 6
    • 0040832742 scopus 로고
    • Degradation of trans-β-carotene during heating in sealed glass tubes and extrusion cooking
    • Marty, C., y Berset, C. (1986). - «Degradation of trans-β-Carotene During Heating in Sealed Glass Tubes and Extrusion Cooking».- Journal of Food Science 51, 698-702.
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    • Marty, C.1    Berset, C.2
  • 9
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    • Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L), paprika, and oleoresin by reversed-phase HPLC
    • Mínguez Mosquera, M.I. y Hornero Méndez, D. (1993b). - «Separation and Quantification of the Carotenoid Pigments in Red Peppers (Capsicum annuum L), Paprika, and Oleoresin by Reversed-Phase HPLC».- Journal of Agricultural and Food Chemistry 41, 1616-1620.
    • (1993) Journal of Agricultural and Food Chemistry , vol.41 , pp. 1616-1620
    • Mínguez Mosquera, M.I.1    Hornero Méndez, D.2
  • 10
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    • Formation and transformation of pigments during the fruit ripening of Capsicum annuum Cv. Bola and Agridulce
    • Mínguez Mosquera, M.I. y Hornero Méndez, D. (1994a). - «Formation and Transformation of Pigments During the Fruit Ripening of Capsicum annuum Cv. Bola and Agridulce».- Journal of Agricultural and Food Chemistry 42, 38-44.
    • (1994) Journal of Agricultural and Food Chemistry , vol.42 , pp. 38-44
    • Mínguez Mosquera, M.I.1    Hornero Méndez, D.2
  • 11
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    • Influence of the industrial drying processes of pepper fruits (Capsicum annuum Cv. Bola) for paprika on the carotenoid content
    • Mínguez Mosquera, M.I., Jarén Galán, M., y Garrido Fernández, J. (1994b). -Influence of the Industrial Drying Processes of Pepper Fruits (Capsicum annuum Cv. Bola) for Paprika on the Carotenoid Content»,- Journal of Agricultural and Food Chemistry 42, 1190-1193.
    • (1994) Journal of Agricultural and Food Chemistry , vol.42 , pp. 1190-1193
    • Mínguez Mosquera, M.I.1    Jarén Galán, M.2    Garrido Fernández, J.3
  • 12
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    • Formation of two thermal degradation products of β-carotene
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  • 14
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    • Color and carotenoid changes in heated paprika
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  • 15
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.