ASCORBIC ACID, DEHYDROASCORBIC ACID AND DIKETOGULONIC ACID IN FROZEN GREEN PEPPERS-Reference-Cited by-同舟云学术

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ASCORBIC ACID, DEHYDROASCORBIC ACID AND DIKETOGULONIC ACID IN FROZEN GREEN PEPPERS

Published:1978-03 Issue:2 Volume:43 Page:532-534
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

MATTHEWS R. F.,HALL J. W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02347.x/fullpdf

Reference14 articles.

1. Vitamin C stability in reconstituted beverage products;Beston;Can. Inst. Food Sci. Technol. J.,1974

2. The time-temperature tolerance of frozen foods 4. Objective tests to measure adverse changes in frozen vegetables;Dietrich;Food Technol.,1957

3. Effect of blanching on the chemical composition and nutrition value of frozen pepper, Kholodil'naya Tekh;Fikiin;In Chem. Abstr.,1958

Cited by 15 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. Bioactive Compounds During Drying of Chili Peppers;Drying Technology;2014-07-28

2. Effect of cooking on the antioxidant properties of coloured peppers;Food Chemistry;2008-11

3. Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.);Food Chemistry;2008-04

4. Effects of blanching and sulphur dioxide on ascorbic acid and pigments of frozen capsicums;International Journal of Food Science & Technology;2007-06-28

5. Antioxidant Vitamin and Phytochemical Content of Fresh and Processed Pepper Fruit (Capsicum annuum);Handbook of Nutraceuticals and Functional Foods, Second Edition;2006-10-25

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