Influence of the slow drying at low-temperature in the carotenoid content of two pepper varieties (Capsicum annuum L.). Biosynthetic and/or degradative balance as a function of the processing conditions;Influencia del secado lento a baja temperatura en el contenido carotenoide de dos variedades de pimiento (Capsicum annuum L.). Balance biosintético y/o degradativo en función de las condiciones de procesado

Grasas y Aceites

Volumn 52, Issue 5, 2001, Pages 311-316

  Perez Galvez A ^a   Garrido Fernandez J ^a   Lozano Ruiz, M ^b   Montero De Espinosa, V ^b   Minguez Mosquera M I ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b Inst de Tecn Agroalimentaria   (Spain)

Author keywords

Carotenoid; Dehydration; Moisture; Paprika; Process; Temperature

Indexed keywords

CAROTENOID; CAROTENOID PIGMENTS; DEHYDRATION PROCESS; DRYING PARAMETERS; FAVORABLE CONDITIONS; PAPRIKA; PROCESSING CONDITION; TRADITIONAL TECHNIQUES;

BIOSYNTHESIS; DEHYDRATION; FRUITS; MOISTURE; PIGMENTS; PROCESSING; TEMPERATURE;

DRYING;

CAPSICUM ANNUUM;

EID: 0035457843     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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