Effect of traditional dehydration processing of pepper jalapeno rayado (Capsicum annuum) on secondary metabolites with antioxidant activity-Reference-Cited by-同舟云学术

Effect of traditional dehydration processing of pepper jalapeno rayado (Capsicum annuum) on secondary metabolites with antioxidant activity

Published:2018-01 Issue:1 Volume:16 Page:316-324
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Campos-Hernández Nayelli¹,Jaramillo-Flores María Eugenia¹,Téllez-Medina Darío I.¹,Alamilla-Beltrán Liliana¹

Affiliation:

1. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional-Wilfrido Massieu s/n esq, Manuel Stampa, Unidad Profesional Adolfo López Mateos, Ciudad de México, México

Funder

Consejo Nacional de Ciencia y Tecnología

Secretaría de Investigación y Posgrado, Instituto Politécnico Nacional

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2017.1406407

Reference31 articles.

1. Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

2. Improved Method for Quantifying Capsaicinoids in Capsicum Using High-performance Liquid Chromatography

3. Maillard reaction products profile and intake from Spanish typical dishes

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