Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

Food Chemistry

Volumn 119, Issue 4, 2010, Pages 1619-1625

  Ornelas Paz, José de Jesús ^a   Martínez Burrola, J Manuel ^a,c   Ruiz Cruz, Saúl ^b   Santana Rodríguez, Víctor ^c   Ibarra Junquera, Vrani ^d   Olivas, Guadalupe I ^a   Pérez Martínez, J David ^e  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b INSTITUTO TECNOLÓGICO DE SONORA   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^d UNIVERSIDAD DE COLIMA   (Mexico)

^e UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

Author keywords

Antioxidants; Capsicum; Healthy vegetables; Heat treatment; Pungency

Indexed keywords

CAPSAICIN; CAPSAICIN DERIVATIVE; DIHYDROCAPSAICIN; GALLIC ACID; NORDIHYDROCAPSAICIN; PHENOL; UNCLASSIFIED DRUG;

ARTICLE; BELL PEPPER; COOKING; FRUIT COLOR; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PEPPER;

CAPSICUM; CAPSICUM CHINENSE; CAPSICUM PUBESCENS;

EID: 70450224665     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.054     Document Type: Article

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