Assessment of carotenoid concentrations in red peppers (Capsicum annuum) under domestic refrigeration for three weeks as determined by HPLC-DAD

Author:

Rodríguez-Rodríguez ElenaORCID,Sánchez-Prieto Milagros,Olmedilla-Alonso BegoñaORCID

Funder

Ministry of Economy, Industry and Competitiveness

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference42 articles.

1. AESAN (Agencia Española de Seguridad Alimentaria y Nutrición). Datos de consumo de alimentos (gramos/día) a partir del estudio ENIDE, 2011. URL http://www.aesan.mspsi.gob.es/AESAN/docs/docs/evaluacion_riesgos/datos_consumo/ENIDE.pdf. Accessed 08.01.20.

2. Understanding the crispy-crunchy texture of raw red pepper and its change with storage time;Alvarez;Journal of Texture Studies,2020

3. Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: Analysis and stability—a review;Arimboor;Journal of Food Science and Technology,2015

4. An epoxide-furanoid rearrangement of spinach neoxanthin occurs in the gastrointestinal tract of mice and in vitro: Formation and cytostatic activity of neochrome stereoisomers;Asai;Journal of Nutrition,2004

5. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit;Ayala-Zavala;LWT – Food Science and Technology,2004

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