Change in the carotenoid and antioxidant content of spice red pepper (Paprika) as a function of ripening and some technological factors

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 1, 1999, Pages 100-107

  Markus F ^a   Daood, H G ^b   Kapitany J ^a   Biacs, P A ^b  

^a Red Pepper Research and Development Co Ltd   (Hungary)

^b CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

Author keywords

Antioxidant; Carotenoids; Red pepper; Technology

Indexed keywords

ANTIOXIDANT; CAROTENOID; SPICE; TOCOPHEROL; XANTHOPHYLL;

ARTICLE; CHEMISTRY; COLORIMETRY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; PEPPER; PLANT SEED; PROTEIN ANALYSIS; SAMPLING; SPECTROPHOTOMETRY;

ANTIOXIDANTS; CAPSICUM; CAROTENOIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; PLANTS, MEDICINAL;

CAPSICUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 0345471865     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980485z     Document Type: Article

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