Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content

Food and Bioproducts Processing

Volumn 89, Issue 4, 2011, Pages 504-513

  Arslan, D ^a   Ozcan M M ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Antioxidant properties; Colour; Drying; Red bell pepper

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BELL-PEPPER; CAPSICUM ANNUUM; COEFFICIENT OF DETERMINATION; COLOUR VALUE; DRYING BEHAVIOR; DRYING METHODS; DRYING PROCESS; EFFECTIVE DIFFUSIVITIES; OVEN DRYING; RADICAL SCAVENGING ACTIVITY;

BEHAVIORAL RESEARCH; BELLS; COLOR; MICROWAVE HEATING; MICROWAVE OVENS; OVENS; PLANTS (BOTANY); STOVES;

DRYING;

CAPSICUM ANNUUM;

EID: 80054794340     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2010.09.009     Document Type: Article

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