Effect of high-temperature degradative processes ketocarotenoids present in paprika oleoresins

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 7, 2000, Pages 2966-2971

  Pérez Gálvez, Antonio ^a   Jarén Galán, Manuel ^a   Mínguez Mosquera, Maria Isabel ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Arrhenius parameters; Carotenoids; Isokinetic effect; Oleoresin; Paprika; Thermodegradation

Indexed keywords

CAROTENOID; OLEORESINS; PLANT EXTRACT;

ARTICLE; CHEMICAL ANALYSIS; CHEMISTRY; DEGRADATION; FOOD ANALYSIS; FOOD COMPOSITION; HEAT; HIGH TEMPERATURE; KINETICS; NONHUMAN; NUTRITIONAL SCIENCE; PEPPER; PHYTOCHEMISTRY;

CAPSICUM; CAROTENOIDS; HEAT; KINETICS; PLANT EXTRACTS; PLANTS, MEDICINAL;

ARRHENIUS;

EID: 0343081461     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0000979     Document Type: Article

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