Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes-Reference-Cited by-同舟云学术

Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes

Published:2021-01 Issue: Volume:67 Page:102588
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Woldemariam Henock Woldemichael,Kießling Martina,Emire Shimelis Admassu,Teshome Paulos Getachew,Töpfl Stefan,Aganovic Kemal

Funder

Ministry of Science and Higher Education

German Academic Exchange Service

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference68 articles.

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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. Isolation and analysis of bioactive compounds in Capsicum peppers;Asnin;Critical Reviews in Food Science and Nutrition,2015

5. Influence of post harvest processing conditions on yield and quality of ground turmeric (Curcuma longa L.);Bambirra;Brazilian Archives of Biology and Technology,2002

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