Effect of red sweet pepper dehydration conditions on Maillard reaction, ascorbic acid and antioxidant activity

Journal of Food Engineering

Volumn 118, Issue 1, 2013, Pages 150-156

  Rufián Henares, José Ángel ^a   Guerra Hernández, Eduardo ^a   García Villanova, Belén ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

Antioxidant activity; Dehydration; Furosine; Non enzymatic browning; Red sweet pepper

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; CHEMICAL REACTIONS; DEHYDRATION; GLYCOSYLATION; LOW TEMPERATURE PRODUCTION; ORGANIC ACIDS; PROCESS CONTROL; QUALITY CONTROL; THERMAL PROCESSING (FOODS);

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; CONTROLLED TEMPERATURE; DEHYDRATION PROCESS; FUROSINE; KINETICS OF DEGRADATION; NON-ENZYMATIC BROWNING; SWEET PEPPER;

ASCORBIC ACID;

EID: 84876680488     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.03.034     Document Type: Article

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