Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors

Food Chemistry

Volumn 55, Issue 4, 1996, Pages 365-372

  Daood, Hussein G ^a   Vinkler, M ^b   Markus F ^c   Hebshi, E A ^a   Biacs, P A ^a  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

^b UNIV OF HORT AND FOOD INDUSTRY   (Hungary)

^c Spice Paprika Research Developing Co   (Hungary)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; TOCOPHEROL; VITAMIN;

AIRFLOW; ARTICLE; CULTIVAR; DEHYDRATION; FOOD PROCESSING; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PEPPER; SPICE; SYNTHESIS;

CAPSICUM ANNUUM VAR. ANNUUM;

EID: 0030005217     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(95)00136-0     Document Type: Article

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