Changes in FA composition and antioxidative activity of pigment extracts from Korean red pepper powder (Capsicum annuum L.) Due to processing conditions
Author:
Affiliation:
1. ; Kimchi Research Task Force; Korea Food Research Institute; Kyeonggi-do 463-420
2. ; Department of Food & Nutrition; Seoul National University; San 56-1, Shillim-dong, Kwanak-ku 151-742 Seoul Republic of Korea
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference11 articles.
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3. Singlet Oxygen-Quenching Ability of Naturally Occurring Carotenoids;Hirayama;Lipids,1994
4. Prevention of N-Methylnitrosourea-Induced Colon Carcinogenesis in Rats by Oxygenated Carotenoids Capsanthin and Capsanthin-Rich Paprika Juice;Narisawa;Proc. Soc. Exp. Biol. Med.,2000
5. Emulsification Stability of Oleoresin Red Pepper and Changes in Antioxidant Activity During Thermal Cooking;Choi;J. Korean Soc. Food Nutr.,1996
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