Physicochemical and microbiological qualities of steamed and irradiated ground black pepper (Piper nigrum L.)

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 12, 2008, Pages 4592-4596

  Waje, Catherine K ^a   Kim, Hyun Ku ^b   Kim, Kyong Su ^c   Todoriki, Setsuko ^d   Kwon, Joong Ho ^a  

^a Kyungpook National University   (South Korea)

^b Korea Food Research Institute   (South Korea)

^c Chosun University   (South Korea)

^d NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Black pepper; Irradiation; Microbiological quality; Physicochemical property; Steam treatment; Storage

Indexed keywords

1,3 BENZODIOXOLE DERIVATIVE; ALKALOID; AMIDE; ANTIOXIDANT; PIPERIDINE DERIVATIVE; PIPERINE;

ARTICLE; BLACK PEPPER; CHEMISTRY; COLD; COMPARATIVE STUDY; FOOD IRRADIATION; FOOD PRESERVATION; HUMAN; METHODOLOGY; MICROBIOLOGY; PHYSICAL CHEMISTRY; RADIATION EXPOSURE; SENSATION; WASTE MANAGEMENT; WATER VAPOR;

ALKALOIDS; ANTIOXIDANTS; BENZODIOXOLES; CHEMISTRY, PHYSICAL; COLD; DECONTAMINATION; FOOD IRRADIATION; FOOD PRESERVATION; HUMANS; PIPER NIGRUM; PIPERIDINES; POLYUNSATURATED ALKAMIDES; SENSATION; STEAM;

BACTERIA (MICROORGANISMS); CAPSICUM; PIPER NIGRUM;

EID: 47349125416     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8002015     Document Type: Article

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