Effects of Different Hot-Air Drying Methods on the Dynamic Changes in Color, Nutrient and Aroma Quality of Three Chili Pepper (Capsicum Annuum L.) Varieties

Author:

Liu Miao,Hu Liu,Deng Na,Cai Yongjian,Li Hui,Zhang Bo,Li Changzhu,Xiao Zhihong,Fang Fang,Wang Jianhui

Publisher

Elsevier BV

Reference27 articles.

1. Stability, permeation, and cytotoxicity reduction of capsicum extract nanoparticles loaded hydrogel containing wax gourd extract;C Chittasupho;Saudi Pharmaceutical Journal,2020

2. A robustness study of calibration models for olive oil classification: Targeted and non-targeted fingerprint approaches based on GC-IMS;M D Contreras;Food Chemistry,2019

3. Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure;L Z Deng;Drying Technology,2018

4. Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue;Z L Duan;Food Research International,2021

5. Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS);S Ge;Journal of the Science of Food and Agriculture,2020

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