Effect Of Temperature On Rehydration Kinetics, Functional Properties, Texture And Antioxidant Activity Of Red Pepper Var. Hungarian (Capsicum Annuum L.)

Journal of Food Processing and Preservation

Volumn 37, Issue 1, 2013, Pages 74-85

  Zura Bravo, Liliana ^a   Vega Gálvez, Antonio ^a   Lemus Mondaca, Roberto ^a,b   Ah Hen, Kong Shun ^c   Di Scala, Karina ^d,e  

^a DEPARTAMENTO DE BIOLOGÍA   (Chile)

^b UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^c UNIVERSIDAD AUSTRAL DE CHILE   (Chile)

^d UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^e Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT ACTIVITIES; BEST FIT; CAPSICUM ANNUUM; DIFFUSIVE MODEL; EFFECT OF TEMPERATURE; EXPONENTIAL MODELS; FUNCTIONAL PROPERTIES; HIGH TEMPERATURE; HUNGARIANS; LOW TEMPERATURES; MINIMUM VALUE; PROCESSING TEMPERATURE; QUALITY ATTRIBUTES; RADICAL SCAVENGING ACTIVITY; RED PEPPERS; REHYDRATION KINETIC; REHYDRATION RATIO; ROOT MEAN SQUARE ERRORS; STRUCTURAL MODIFICATIONS; SUM OF SQUARE ERRORS; THREE TEMPERATURE; WATER HOLDING CAPACITY; WEIBULL; WORKING TEMPERATURES;

KINETICS; MEAN SQUARE ERROR; TEMPERATURE;

PLANTS (BOTANY);

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 84872649099     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00623.x     Document Type: Article

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