NaOH treatment reduces capsaicin content and pungency of ‘Makedoniko’ pepper (Capsicum annuumL.)-Reference-Cited by-同舟云学术

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NaOH treatment reduces capsaicin content and pungency of ‘Makedoniko’ pepper (Capsicum annuumL.)

Published:2013-06 Issue: Volume: Page:n/a-n/a
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Kosmidou Elisavet¹,Kefalas Panagiotis²,Gerasopoulos Dimitrios¹

Affiliation:

1. Laboratory of Food Processing and Engineering; Faculty of Agriculture; Aristotle University of Thessaloniki; 54124; Thessaloniki; Greece

2. Mediterranean Agronomic Institute of Chania/Centre International de Hautes Etudes Agronomiques Méditerranéennes; 73100; Chania; Crete; Greece

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference45 articles.

1. Screening Capsicum accessions for capsaicinoids content;Antonious;Journal of Environmental Science and Health,2006

2. Capsaicin oxidation by peroxidase from Capsicum annuum (variety Annuum) fruits;Bernal;Journal of Agricultural Food Chemistry,1993

3. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Science and Technology,1995

4. Biochemical changes in phenolic compounds during Spanish-style green olive processing;Brenes;Journal of Agricultural Food Chemistry,1995

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1. Exploring hotness and pungent odour thresholds among three groups of Thai chilli users;International Journal of Food Science & Technology;2024-05-17

2. Re-engineering and regulating molecular architecture of synthetic capsaicin for enhanced water-based degradation performance;Journal of Molecular Liquids;2024-04

3. Factors affecting the capsaicinoid profile of hot peppers and biological activity of their non-pungent analogs (Capsinoids) present in sweet peppers;Critical Reviews in Food Science and Nutrition;2020-03-26

4. Fast simultaneous determination of capsaicin, dihydrocapsaicin and nonivamide for detecting adulteration in edible and crude vegetable oils by UPLC-MS/MS;Food Additives & Contaminants: Part A;2018-07-12

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