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Volumn 51, Issue 12, 1999, Pages 592-596

Colour stability of paprika and chilli powder

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Indexed keywords


EID: 0033483964     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (20)

References (21)
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  • 5
    • 33751392610 scopus 로고
    • Factors affecting stability of colored substances in paprika powders
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  • 6
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    • Bunnell, R.H.1    Bauernfeind, J.C.2
  • 8
    • 0038988344 scopus 로고
    • Lipid and antioxidant content of red pepper
    • Biacs, PA, Gruiz, K & Kremmer, T (eds). Plenum Press, New York
    • Daood, HG, Biacs, PA, Kiss-Kutz, N, Hajdu, F & Czinkotal, B. 1989. Lipid and antioxidant content of red pepper. In Biacs, PA, Gruiz, K & Kremmer, T (eds). Biological Role of Plant Lipids. Plenum Press, New York: 491-494.
    • (1989) Biological Role of Plant Lipids , pp. 491-494
    • Daood, H.G.1    Biacs, P.A.2    Kiss-Kutz, N.3    Hajdu, F.4    Czinkotal, B.5
  • 9
    • 84985146612 scopus 로고
    • Volatile components and pungency in fresh and processed Jalapeno peppers
    • Huffmann, VL, Schadle, FR, Villalon, B & Burns, EE. 1978. Volatile components and pungency in fresh and processed Jalapeno peppers. J. Food Sci. 43: 1809-1811.
    • (1978) J. Food Sci. , vol.43 , pp. 1809-1811
    • Huffmann, V.L.1    Schadle, F.R.2    Villalon, B.3    Burns, E.E.4
  • 11
    • 0001288801 scopus 로고
    • Factors affecting the retention of red colour in peppers
    • Lease, JG & Lease, EJ. 1956. Factors affecting the retention of red colour in peppers. Food Tech. 10: 368-373.
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    • Lease, J.G.1    Lease, E.J.2
  • 12
    • 84984423802 scopus 로고
    • Quantitative changes in carotenoids during the storage of dried red pepper and red pepper powder
    • Malchev, E, Ioncheva, N, Tanchev, S & Kalpakchieva, K. 1982. Quantitative changes in carotenoids during the storage of dried red pepper and red pepper powder. Die Nahrung 26(5): 415-420.
    • (1982) Die Nahrung , vol.26 , Issue.5 , pp. 415-420
    • Malchev, E.1    Ioncheva, N.2    Tanchev, S.3    Kalpakchieva, K.4
  • 14
    • 33751385942 scopus 로고
    • Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika and oleoresin by reversed-phase HPLC
    • Minguez-Mosquera, MI & Hornero-Mendez, D. 1993. Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika and oleoresin by reversed-phase HPLC. J. Agric. Food Chem. 41: 1616-1620.
    • (1993) J. Agric. Food Chem. , vol.41 , pp. 1616-1620
    • Minguez-Mosquera, M.I.1    Hornero-Mendez, D.2
  • 15
    • 0000232663 scopus 로고
    • Effect of processing of paprika on the main carotenes and esterified xanthophylls present in the fresh fruit
    • Minguez-Mosquera, MI, Jaren-Galan, M & Garrido-Fernandez, J. 1993. Effect of processing of paprika on the main carotenes and esterified xanthophylls present in the fresh fruit. J. Agric. Food Chem. 41: 2120-2124.
    • (1993) J. Agric. Food Chem. , vol.41 , pp. 2120-2124
    • Minguez-Mosquera, M.I.1    Jaren-Galan, M.2    Garrido-Fernandez, J.3
  • 16
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    • The effect of paprika seed on the stability of the red colour of ground paprika
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    • Okos, M.1    Szabad, F.2
  • 17
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    • Use of antioxidants and adjusted moisture content for colour retention of stored paprika
    • Naples, Florida. Department of Agronomy & Horticulture, New Mexico State University, Las Cruces
    • Osuna-Garcia, JA & Wall, MM. 1996. Use of antioxidants and adjusted moisture content for colour retention of stored paprika. Proceedings of the National Pepper Conference, Naples, Florida. Department of Agronomy & Horticulture, New Mexico State University, Las Cruces: 116-117.
    • (1996) Proceedings of the National Pepper Conference , pp. 116-117
    • Osuna-Garcia, J.A.1    Wall, M.M.2
  • 20
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    • The shelf-life of chiles and chile containing products
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    • Wall, MM & Bosland, PW. 1993. The shelf-life of chiles and chile containing products. In Charalambous, G (ed). Shelf Life Studies of Food and Beverages. Elsevier, Amsterdam: 487-500.
    • (1993) Shelf Life Studies of Food and Beverages , pp. 487-500
    • Wall, M.M.1    Bosland, P.W.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.