Structural and physical properties of dried Anaheim chilli peppers modified by low-temperature blanching

Journal of the Science of Food and Agriculture

Volumn 84, Issue 1, 2004, Pages 59-65

  Heredia Leon J C ^a   Talamas Abbud R ^a   Mendoza Guzman V ^a   Solis Martinez, F ^a   Jimenez Castro, J ^a   Barnard, J ^b   Quintero Ramos, A ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b New York State Agricultural Experiment Station   (United States)

Author keywords

Anaheim pepper; Blanching; Drying; Physical properties; Texture; Ultrastructural changes

Indexed keywords

TEMPERATURE; VEGETABLE;

CAPSICUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 0347093452     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1611     Document Type: Article

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