Stability of paprika without supplementary antioxidants during storage under industrial controlled conditions

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 11, 2009, Pages 4718-4723

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

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Carotenoid content; Designation of origin; Paprika; Peroxide value; Stability; Storage

Indexed keywords

ANTIOXIDANT; CAROTENOID;

ARTICLE; CHEMISTRY; EVALUATION; FOOD PRESERVATION; HUMIDITY; METHODOLOGY; PEPPER; TEMPERATURE;

ANTIOXIDANTS; CAPSICUM; CAROTENOIDS; FOOD PRESERVATION; HUMIDITY; TEMPERATURE;

EID: 67149138149     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf804058m     Document Type: Article

References (31)

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