Effect of water activity and temperature on the color change of red pepper (Capsicum annuum L.) powder

Food Science and Biotechnology

Volumn 20, Issue 1, 2011, Pages 215-222

  Rhim, Jong Whan ^a   Hong, Seok In ^b  

^a Mokpo National University   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

Color; Hunter color function; Red pepper; Temperature; Water activity

Indexed keywords

COLORIMETRY; TEMPERATURE;

CAPSICUM ANNUUM; CAROTENOID PIGMENTS; EFFECT OF TEMPERATURE; INCREASING TEMPERATURES; MONOLAYER MOISTURE CONTENT; RED PEPPERS; RED-PEPPER POWDERS; WATER ACTIVITY;

COLOR;

CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 79959712118     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0029-2     Document Type: Article

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