Effect of X-ray, gamma ray, and electron beam irradiation on the hygienic and physicochemical qualities of red pepper powder

LWT

Volumn 63, Issue 2, 2015, Pages 846-851

  Jung, Koo ^a   Song, Beom Seok ^a   Kim, Min Jung ^b   Moon, Byeong Geum ^a   Go, Seon Min ^a   Kim, Jae Kyung ^a   Lee, Yun Jong ^a   Park, Jong Heum ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

Capsaicinoids; Capsanthin; Red pepper powder; Sensory evaluation; X rays

Indexed keywords

COLOR; ELECTRON BEAMS; ELECTRONS; IRRADIATION; ODOR CONTROL; PLANTS (BOTANY); SENSORY ANALYSIS; X RAYS;

CAPSAICINOIDS; CAPSANTHIN; DOSE-DEPENDENT MANNER; ELECTRON BEAM IRRADIATION; IRRADIATED SAMPLES; PHYSICO-CHEMICAL QUALITY; QUALITY INDICATORS; RED-PEPPER POWDERS;

GAMMA RAYS;

CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 84930382054     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.04.030     Document Type: Article

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