Drying temperature, endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice)

Journal of the Science of Food and Agriculture

Volumn 86, Issue 14, 2006, Pages 2450-2457

  Daood, Hussein G ^a,d   Kapitány, József ^b   Biacs, Péter ^c   Albrecht, Katalin ^a  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

^b Spice Paprika Research Developing Co   (Hungary)

^c CENTRAL VETERINARY INSTITUTE   (Hungary)

^d NONE   (Hungary)

Author keywords

Capsaicinoids; Carotenoids; Paprika; Processing; Vitamin C; Vitamin E

Indexed keywords

CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 33750613160     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2639     Document Type: Article

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