The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species)

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2606-2613

  Pugliese, Alessandro ^a,b   Loizzo, Monica Rosa ^a   Tundis, Rosa ^a   O'Callaghan, Yvonne ^b   Galvin, Karen ^b   Menichini, Francesco ^a   O'Brien, Nora ^b  

^a UNIVERSITY OF CALABRIA   (Italy)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bioaccessibility; Capsicum species; Carotenoids; Domestic processing

Indexed keywords

FREEZING; PLANTS (BOTANY);

BIOACCESSIBILITY; BIOAVAILABLE; CAPSICUM SPECIES; CAROTENOIDS; CHILI PEPPER; DOMESTIC PROCESSING; PROVITAMIN A; XANTHOPHYLL CAROTENOIDS;

PIGMENTS;

ALPHA CAROTENE; ANTHERAXANTIN; BETA CAROTENE; BETA CRYPTOXANTHIN; CAPSANTHIN; CAROTENOID; NEOXANTHIN; UNCLASSIFIED DRUG; VIOLAXANTHIN; XANTHOPHYLL; ZEAXANTHIN;

ANALYTIC METHOD; ARTICLE; COOKING; CULTIVAR; FREEZING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; MICELLE; PEPPER; PROCESSING; SAPONIFICATION;

CAPSICUM; CAPSICUM FRUTESCENS;

EID: 84879219547     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.046     Document Type: Article

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