Effect of the interaction of heat-processing style and fat type on the micellarization of lipid-soluble pigments from green and red pungent peppers (capsicum annuum)

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 15, 2013, Pages 3642-3653

  Victoria Campos, Claudia I ^a   Ornelas Paz, José De Jesús ^a   Yahia, Elhadi M ^b   Failla, Mark L ^c  

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

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c OHIO STATE UNIVERSITY   (United States)

Author keywords

bioactive pigments; healthy vegetables; heat processing; hydrophobicity; micellarization; saturated and unsaturated fat

Indexed keywords

ACID MOIETY; CAPSICUM ANNUUM; FOOD MATRIXES; HEAT-PROCESSING; IN-VITRO DIGESTIONS; INTERACTION EFFECT; MICELLARIZATION; SATURATED AND UNSATURATED FAT;

CHLOROPHYLL; ESTERIFICATION; ESTERS; HYDROPHOBICITY; PIGMENTS;

THERMAL PROCESSING (FOODS);

CAROTENOID; CHLOROPHYLL; EDIBLE OIL; PHEOPHYTIN; PIGMENT;

ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; DIGESTION; FAT INTAKE; FOOD HANDLING; FRUIT; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; METABOLISM; MEXICO; MICELLE; PEPPER; SOLUBILITY;

CAPSICUM; CAROTENOIDS; CHLOROPHYLL; DIETARY FATS; DIETARY FATS, UNSATURATED; DIGESTION; FOOD HANDLING; FRUIT; HOT TEMPERATURE; HUMANS; MEXICO; MICELLES; MODELS, BIOLOGICAL; PHEOPHYTINS; PIGMENTS, BIOLOGICAL; SOLUBILITY;

CAPSICUM; CAPSICUM ANNUUM;

EID: 84876487844     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3054559     Document Type: Article

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