Changes in FA composition and antioxidative activity of pigment extracts from Korean red pepper powder (Capsicum annuum L.) due to processing conditions

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 12, 2002, Pages 1267-1270

  Kim, Suna ^a   Park, Jaebok ^a   Hwang, Kyeong ^b  

^a Korea Food Research Institute   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

Conjugated diene; Drying; Fatty acid; Oxygen consumption; Red pepper; Storage

Indexed keywords

ANTIOXIDANTS; COMPOSITION; FOOD PRODUCTS; PHOTOOXIDATION; PIGMENTS; STATISTICAL METHODS;

ANTIOXIDATIVE ACTIVITY;

FATTY ACIDS;

CAPSICUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 0036926769     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0638-8     Document Type: Article

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