Carotenoid content of the varieties Jaranda and Jariza (Capsicum annuum L.) and response during the industrial slow drying and grinding steps in paprika processing

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 7, 2000, Pages 2972-2976

  Mínguez Mosquera, Maria Isabel ^a   Pérez Gálvez, Antonio ^a   Garrido Fernández, Juan ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Capsicum; Carotenoids; Moisture; Paprika processing; Pigment reactions; Slow drying

Indexed keywords

CAROTENOID;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMISTRY; DEHYDRATION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD HANDLING; FOOD INDUSTRY; FOOD PROCESSING; METHODOLOGY; NONHUMAN; NUTRITIONAL SCIENCE; PEPPER; PHYTOCHEMISTRY;

CAPSICUM; CAROTENOIDS; DESICCATION; FOOD HANDLING; PLANTS, MEDICINAL;

CAPSICUM; CAPSICUM ANNUUM;

EID: 0343517528     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9908143     Document Type: Article

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