Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam

Radiation Physics and Chemistry

Volumn 68, Issue 5, 2003, Pages 893-900

  Kispeter J ^a   Bajusz Kabok K ^a   Fekete, M ^a   Szabo G ^a   Fodor, E ^b   Pali T ^b  

^a UNIVERSITY OF SZEGED   (Hungary)

^b INSTITUTE OF EXPERIMENTAL MEDICINE   (Hungary)

Author keywords

Colorimetry; Food conservation; Free radicals; Rheology; Spice paprika

Indexed keywords

COLOR; DOSIMETRY; STEAM; VISCOSITY;

SATURATED STEAM (SS);

IONIZING RADIATION;

FREE RADICAL;

ARTICLE; IONIZING RADIATION; PEPPER; POWDER; PRESERVATION; RADIATION ABSORPTION; RADIATION DOSE; VISCOSITY; WATER VAPOR;

EID: 0242403225     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0969-806X(03)00163-4     Document Type: Article

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