Blanching peppers using microwaves-Reference-Cited by-同舟云学术

Blanching peppers using microwaves

Published:2011 Issue: Volume:1 Page:178-183
ISSN:2211-601X
Container-title:Procedia Food Science
language:en
Short-container-title:Procedia Food Science

Author:

Dorantes-Alvarez Lidia,Jaramillo-Flores Eugenia,González Karendash,Martinez Rocio,Parada Lidia

Publisher

Elsevier BV

Subject

General Medicine

Reference13 articles.

1. Jaramillo-Flores M. E., Dorantes-Alvarez L., García-Barrientos R., Welti-Chanes J. 2010. Mexican Pickled Jalapeño Pepper. Y.H. Hui (Ed.) Hand Book of Fruit and Vegetable Flavors. Edited by. John Wiley & Sons, Inc. USA.

2. Dorantes- Alvarez L., Parada-Dorantes L. 2005. Blanching using microwave processing. In: The Microwave Processing of Foods. H. Schubert and M. Regier (Eds.). Woodhead Pub Lim. England.

3. Antioxidant activity of coffee model systems;Charurin;Journal of Agricultural and Food Chemistry,2002

4. Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers;Ornelas-Paz;Food Chem,2010

5. Materska M, Perucka I. 2005. Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L.). Journal of Agricultural and Food Chemistry 53, 1750-56. 6 Author name /Procedia – Food Science 00 (2011) 000-000.

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