Storage Stability of Carotenoids in Paprika from Conventional, Organic and Frost-Damaged Spice Red Peppers as Influenced by Illumination and Antioxidant Supplementation-Reference-Cited by-同舟云学术

Storage Stability of Carotenoids in Paprika from Conventional, Organic and Frost-Damaged Spice Red Peppers as Influenced by Illumination and Antioxidant Supplementation

Published:2015-11-20 Issue:3 Volume:40 Page:453-462
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Koncsek Arnold¹,Kruppai Laszlo¹,Helyes Lajos²,Bori Zsuzsanna²,Daood Hussein G.³

Affiliation:

1. Rubin Spice Paprika Processing Ltd.; Szeged Hungary

2. Horticultural Institute; Szent-Istvan University; Gödöllő Hungary

3. Regional Knowledge Centre; Szent-Istvan University; Páter K. u.1 Gödöllő 2100 Hungary

Funder

Rubin Spice Paprika Processing Szeged Ltd.

Research Centre of Excellence

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12623/fullpdf

Reference30 articles.

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3. Pitfalls in parameter estimation for oxygen transfer data;Boyle;J. Environ. Eng. Div.,1974

4. The dehydration of paprika with ambient and heated air and the kinetics of color degradation during storage;Carbonell;J. Food Eng.,1986

5. Ion-pair chromatography and photo diode-arry detection of vitamin C and organic acids;Daood;J. Chromatogr. Sci.,1994

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