Color appearance and physico‐chemical changes in dried chili as affected by modified atmosphere packaging and temperature during storage-Reference-Cited by-同舟云学术

Color appearance and physico‐chemical changes in dried chili as affected by modified atmosphere packaging and temperature during storage

Published:2021-10-09 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Pola Wissanee¹,Sugaya Sumiko²,Srilaong Varit¹³,Wongs‐Aree Chalermchai¹³,Photchanachai Songsin¹³^ORCID

Affiliation:

1. Division of Postharvest Technology School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand

2. Laboratory of Pomology Graduate School of Life and Environmental Sciences University of Tsukuba Ibaraki Japan

3. Postharvest Technology Innovation Center Ministry of Higher Education, Science, Research and Innovation Bangkok Thailand

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15967

Reference45 articles.

1. Optimization and determination of polyphenol oxidase and peroxidase activities in hot pepper (Capsicum annuum L.) pericarb;Arnnok P.;International Food Research Journal,2010

2. Oxidation and thermal degradation of carotenoids;Bonnie T. Y. P.;Journal of Oil Palm Research,1999

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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