Influence of Sodium Metabisulfite and Citric Acid in Soaking Process after Blanching on Quality and Storage Stability of Dried Chili-Reference-Cited by-同舟云学术

Influence of Sodium Metabisulfite and Citric Acid in Soaking Process after Blanching on Quality and Storage Stability of Dried Chili

Published:2015-02-27 Issue:6 Volume:39 Page:2161-2170
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Chaethong Kwanhathai¹,Pongsawatmanit Rungnaphar¹

Affiliation:

1. Department of Product Development; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Rd., Chatuchak Bangkok 10900 Thailand

Funder

Kasetsart University Research and Development Institute

Thailand Research Fund

Kasetsart University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12460/fullpdf

Reference33 articles.

1. Effect of pretreatments for retaining total carotenoids in dried and stored orange-fleshed-sweet potato chips;Bechoff;J. Food Qual.,2011

2. Factors affecting stability of coloured substances in paprika powders;Biacs;J. Agric. Food Chem.,1992

3. Quality and color parameters of dried chili and chili powder pretreated by metabisulfite soaking with different times and concentrations;Chaethong;Kasetsart J. Nat. Sci.,2012

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