Note. Effect of Blanching and Frozen Storage on the Stability of β-Carotene and Capsanthin in Red Pepper (Capsicum Annuum) Fruit

Food Science and Technology International

Volumn 8, Issue 1, 2002, Pages 55-59

  Morais, H ^a   Rodrigues, P ^a   Ramos, C ^a   Almeida, V ^a   Forgacs E ^b   Cserhati T ^b   Oliveira, J S ^b  

^a Estacao Agronomica Nacional   (Portugal)

^b CHEMICAL RESEARCH CENTER   (Hungary)

Author keywords

blanching; capsanthin; Capsicum annuum; frozen storage; carotene

Indexed keywords

DECOMPOSITION; HIGH PRESSURE LIQUID CHROMATOGRAPHY; PIGMENTS; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS;

FROZEN STORAGE;

FRUITS;

CAROTENOIDS; FROZEN FOOD; FRUITS; REGRESSION ANALYSIS;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 0036478908     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1106/1082013022914     Document Type: Article

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