Dependence of carotenoid content and temperature-time regimes during the traditional slow drying of red pepper for paprika production at La Vera county

European Food Research and Technology

Volumn 221, Issue 5, 2005, Pages 645-652

  Pérez Gálvez, Antonio ^a   Hornero Méndez, Dámaso ^a   Mínguez Mosquera, María Isabel ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Capsicum annuum L.; Carotenoids; Dehydration; Processing; Red pepper fruits; Temperature time regime

Indexed keywords

CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 27844589469     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0074-2     Document Type: Article

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