Comparative Study of Capsaicinoid Composition in Capsicum Peppers Grown in Brazil-Reference-Cited by-同舟云学术

Comparative Study of Capsaicinoid Composition in Capsicum Peppers Grown in Brazil

Published:2015-08-17 Issue:6 Volume:19 Page:1292-1302
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

de Aguiar Ana Carolina¹,Coutinho Janclei Pereira²,Barbero Gerardo Fernandez³^ORCID,Godoy Helena Teixeira²,Martínez Julian¹

Affiliation:

1. Department of Food Engineering, College of Food Engineering, University of Campinas, Campinas, SP, Brazil

2. Department of Food Science, College of Food Engineering, University of Campinas, Campinas, SP, Brazil

3. Department of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence, Puerto Real, Cádiz, Spain

Funder

FAPESP

FAEPEX, CAPES, CNPq

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1072210

Reference26 articles.

1. Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination

2. Lutz, D.L.; Freitas, S.C. Valor Nutricional. Ribeiro, C.S.C.; Lopes, C.A.; Carvalho, S.I.C.; Henz, G.P.; Reifschneider, F.J.B.; Eds. Pimentas Capsicum: Empresa Brasileira de Pesquisas Agropecuárias: Brasília, Brasil, 2008; 31–38 pp.

3. Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey

4. Bioactive characteristics and antioxidant activities of nine peppers

5. A Comparative Study of Ascorbic Acid and Capsaicinoid Contents in Red Hot Peppers (Capsicum annumL.) Grown in Southeastern Anatolia Region

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