Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process-Reference-Cited by-同舟云学术

Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process

Published:2016-02-22 Issue:4 Volume:51 Page:842-853
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhou Linyan¹,Cao Zhenzhen¹,Bi Jinfeng¹,Yi Jianyong¹,Chen Qinqin¹,Wu Xinye¹,Zhou Mo¹

Affiliation:

1. Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Institute of Food Science and Technology; Ministry of Agriculture; Beijing 100193 China

Funder

‘Special Fund for Agro-scientific Research in the Public Interest

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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4. Effect of different drying technologies on drying characteristic and quality of red pepper (Capsicum frutescens L): a comparative study;Cao;Journal of the Science of Food and Agriculture,2015

5. Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers;Ornelas-Paz;Food Chemistry,2010

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