Phytochemicals and quality characteristics of candied paprika (Capsicum annuumL.) during storage-Reference-Cited by-同舟云学术

Phytochemicals and quality characteristics of candied paprika (Capsicum annuumL.) during storage

Published:2015-05-30 Issue:8 Volume:50 Page:1847-1854
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Kim Suna¹,Park Jihyun²,Moon BoKyung²

Affiliation:

1. Food and Nutrition in Home Economics; Korea National Open University; 169 Dongsung-Dong Jongno-Gu Seoul 110-791 Korea

2. Department of Food and Nutrition; Chung-Ang University; Anseong-si Gyeonggi-do 456-756 Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference41 articles.

1. Effects of wilting, blanching and storage temperatures on ascorbic acid and total carotenoids content of some Nigerian fresh vegetables;Akpapunam;Plant Foods for Human Nutrition,1984

2. Effect of blanching and drying process on carotenoids composition of underutilized Ethiopian (Coccinia Grandis L. Voigt) and Indian (Trigonella Foenum-Graecum L.) green leafy vegetables;Addis;Journal of Food Processing Preservation,2009

3. Dehydration of red bell-pepper (Capsicum annuum L.): change in drying in drying behavior, colour and antioxidant content;Arslan;Food Bioprocessing,2011

4. Pineapple candying at mild temperature by applying vacuum impregnation;Barat;Journal of Food Science,2002

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Study on the Development of a Red Paprika (Capsicum annuum L.) Beverage and Its Quality Characteristics during Storage;Journal of the East Asian Society of Dietary Life;2022-10-31

2. Rapid monitoring of proline accumulation in paprika leaf sap relative to leaf position and water stress;Horticulture, Environment, and Biotechnology;2018-07-02

3. Microbiological changes and their impact on quality characteristics of red hot chilli pepper mash during natural fermentation;International Journal of Food Science & Technology;2018-04-17

4. Detection of Temperature Stress Using Chlorophyll Fluorescence Parameters and Stress-related Chlorophyll and Proline Content in Paprika (Capsicum annuum L.) Seedlings;korean Journal of Horticultural Science&Technology;2018

5. State diagrams of candied orange peel obtained using different hypertonic solutions;Journal of Food Engineering;2017-11