Extraction of sweet and hot pepper and paprika oleoresin I. Overview, composition, process, innovations, and applications;Extracción convencional de oleorresina de pimentón dulce y picante I. Generalidades, composición, proceso e innovaciones y aplicaciones

Grasas y Aceites

Volumn 58, Issue 3, 2007, Pages 252-263

  Fernández Trujillo, J Pablo ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Capsaicinoids; Carotenoids; Chili; Color; Food processing; Hexane; Pungency; Tocopherols

Indexed keywords

COLOR; DEVELOPING COUNTRIES; EXTRACTION; FATTY ACIDS; FOOD PROCESSING; HEXANE; LINOLEIC ACID; PATENTS AND INVENTIONS; PIGMENTS; PLANTS (BOTANY);

CAPSAICINOIDS; CAROTENOIDS; CHILI; PUNGENCY; TOCOPHEROLS;

RESINS;

ACACIA SENEGAL; CAPSICUM FRUTESCENS;

EID: 37749011955     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2007.v58.i3.180     Document Type: Review

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