Encapsulation of pepper oleoresin by supercritical fluid extraction of emulsions-Reference-Cited by-同舟云学术

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Encapsulation of pepper oleoresin by supercritical fluid extraction of emulsions

Published:2016-06 Issue: Volume:112 Page:37-43
ISSN:0896-8446
Container-title:The Journal of Supercritical Fluids
language:en
Short-container-title:The Journal of Supercritical Fluids

Author:

Aguiar Ana Carolina de,Silva Luiz Paulo Sales,Rezende Camila Alves de,Barbero Gerardo Fernandez,Martínez Julian

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,General Chemical Engineering

Reference29 articles.

1. Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity;Deepa;LWT—Food Sci. Technol.,2007

2. Antioxidant Activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L.);Materska;J. Agric. Food Chem.,2005

3. Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey;Topuz;J. Food Compos. Anal.,2007

4. A.C. Aguiar, J.P. Coutinho, G.F. Barbero, H.T. Godoy, J. Martínez, Comparative Study of Capsaicinoid Composition in Capsicum Peppers Grown in Brazil, International J. Food Prop., DOI:10.1080/10942912.2015.1072210.

5. Extraction and determination of capsaicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry and high-performance liquid chromatography;Perucka;Food Chem.,2000

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