Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1260-7.pdf
Reference112 articles.
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3. Aman R, Carle R, Jr C, Beifuss U, Schieber A (2005) Isolation of carotenoids from plant materials and dietary supplements by high-speed counter-current chromatography. J Chromatogr A 1074:99–105
4. Ambrogi A, Cardarelli DA, Eggers R (2002) Fractional extraction of paprika using supercritical carbon dioxide and on-line determination of carotenoids. J Food Sci 67(9):3236–3241
5. AOAC Official Method 971.26. Colour (extracatble) in spices, spectrophotometric method Section 43.1.02, 1980.
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