Firmness and phytochemical losses in pasteurized yellow banana peppers (Capsicum annuum) as affected by calcium chloride and storage

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 2, 1999, Pages 700-703

  Lee, Youn ^a,b   Howard, Luke ^a,c  

^a TEXAS A AND M UNIVERSITY   (United States)

^b National Institute of Animal Science   (South Korea)

^c UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Calcium chloride; Pasteurization; Peppers; Phytochemicals

Indexed keywords

ACETIC ACID; ASCORBIC ACID; CALCIUM CHLORIDE; FLAVONOID; LUTEOLIN; PHYTOCHEMICAL AGENT; PLANT EXTRACT; QUERCETIN; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; FOOD PROCESSING; INSTRUMENT STERILIZATION; NONHUMAN; PASTEURIZATION; PEPPER; PHYTOCHEMISTRY; STORAGE; SURFACE PROPERTY;

CALCIUM CHLORIDE; CAPSICUM; FOOD HANDLING; FOOD PRESERVATION; PLANTS, MEDICINAL; STERILIZATION;

CAPSICUM; CAPSICUM ANNUUM;

EID: 0032968383     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980921h     Document Type: Article

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