Influence of particle diameter on the colour of ground pepper (Capsicum annuum L.)-Reference-Cited by-同舟云学术

Influence of particle diameter on the colour of ground pepper (Capsicum annuum L.)

Published:2010 Issue:41 Volume: Page:87-93
ISSN:1450-7188
Container-title:Acta Periodica Technologica
language:en
Short-container-title:ACTA PERIOD TECHN

Author:

Tepic Aleksandra,Sumic Zdravko,Vukan Mirjana

Abstract

The influence of particle diameter of ground paprika on its colour was examined in this study. Six samples of industrial ground paprika, from various phases of milling, and different particle size were purchased from the factory. Extractable colour (ASTA) and surface colour (L, a

Publisher

National Library of Serbia

Subject

General Engineering

Reference5 articles.

1. Hot-air drying characteristics of red pepper

2. Thin layer drying of red pepper

3. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors

4. Colour change in pepper (Capsicum annuum) during storage

5. Influence of the heat treatment on the color of ground pepper (Capsicum annuum)

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