Impact of the increased thermal processing on retinol equivalent values of paprika oleoresins

Journal of Food Engineering

Volumn 71, Issue 4, 2005, Pages 379-385

  Perez Galvez A ^a   Jaren Galan M ^a   Minguez Mosquera M I ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Carotenoids; Isomerization reactions; Processing of paprika oleoresins; Provitamin A; Retinol equivalent; Temperature time regime

Indexed keywords

COLORING; FRUITS; HEATING; ISOMERIZATION; ORGANIC SOLVENTS; RAW MATERIALS; RESINS; THERMAL EFFECTS; VITAMINS;

CAROTENOIDS; ISOMERIZATION REACTIONS; PROCESSING OF PAPRIKA OLEORESINS; PROVITAMIN A; RETINOL EQUIVALENT; TEMPERATURE-TIME REGIME;

FOOD PRODUCTS;

CAPSICUM ANNUUM;

EID: 21744458997     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.10.042     Document Type: Article

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