Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)-Reference-Cited by-同舟云学术

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Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)

Published:2017-10 Issue: Volume:84 Page:842-850
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Korkmaz Aziz,Hayaloglu Ali Adnan,Atasoy Ahmet Ferit

Funder

Republic of Turkey Ministry of Development Southeastern Anatolia Project Regional Development Administration

Harran University Scientific Research Institutions

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Evolution of the aromatic fraction in red pepper for paprika during La Vera region traditional drying process;Aragon;Journal of Food Quality,2005

2. Characterization of some volatile constituents of bell peppers;Buttery;Journal of Agricultural and Food Chemistry,1969

3. Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder;Cremer;Journal of Agricultural and Food Chemistry,2000

4. Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey;Demir;LWT- Food Science and Technology,2014

5. Changes in furan and other volatile compounds in sliced carrot during air-drying;Duan;Journal of Food Processing and Preservation,2012

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