Quantitative and qualitative changes associated with heat treatments in the carotenoid content of paprika oleoresins

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 10, 1999, Pages 4379-4383

  Jarén Galán, Manuel ^a   Mínguez Mosquera, M Isabel ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Carotenoids; Degradation; Kinetic; Oleoresin; Paprika

Indexed keywords

CAROTENOID; RESIN; OLEORESINS; PIGMENT; PLANT EXTRACT;

ARTICLE; DEGRADATION; FOOD ANALYSIS; HEAT SENSITIVITY; PEPPER; PIGMENTATION; CHEMISTRY; HEAT; HUMAN; MEDICINAL PLANT;

CAPSICUM; CAROTENOIDS; HEAT; HUMANS; PIGMENTS, BIOLOGICAL; PLANT EXTRACTS; PLANTS, MEDICINAL;

EID: 0032585947     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981105c     Document Type: Article

References (9)

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