Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.)

Innovative Food Science and Emerging Technologies

Volumn 7, Issue 3, 2006, Pages 217-224

  Schweiggert, Ute ^a   Schieber, Andreas ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Capsaicinoids; Peroxidase activity; Processing; Stability; Storage

Indexed keywords

DRYING; ENZYME KINETICS; HEATING; PROCESSING; STABILITY; STORAGE (MATERIALS);

CAPSAICINOIDS; MICROBIAL LOAD; PEROXIDASE ACTIVITY;

FOOD PRODUCTS;

DRYING; ENZYMES; FOOD; HEATING; PROCESSING; STORAGE;

CAPSICUM FRUTESCENS;

EID: 33746372968     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2006.03.003     Document Type: Article

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