The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types-Reference-Cited by-同舟云学术

The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types

Published:2015-08 Issue: Volume:181 Page:325-332
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Victoria-Campos Claudia I.,Ornelas-Paz José de Jesús,Ramos-Aguilar Olivia P.,Failla Mark L.,Chitchumroonchokchai Chureeporn,Ibarra-Junquera Vrani,Pérez-Martínez Jaime D.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Effect of enzyme activity and frozen storage on Jalapeño pepper volatiles by selected ion flow tube-mass spectrometry;Azcarate;Journal of Food Science,2010

4. A comprehensive review of the carcinogenic and anticarcinogenic potential of capsaicin;Bley;Toxicologic Pathology,2012

5. Effect of domestic cooking on human bioavailability of naringenin, chlorogenic acid, lycopene and β-carotene in cherry tomatoes;Bugianesi;European Journal of Nutrition,2004

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