Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures-Reference-Cited by-同舟云学术

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Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures

Published:2015-03-31 Issue:4 Volume:4 Page:51-64
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Iqbal Qumer,Amjad Muhammad,Asi Muhammad,Ariño Agustin,Ziaf Khurram,Nawaz Aamir,Ahmad Tanveer

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health(social science),Microbiology,Food Science

Link

http://www.mdpi.com/2304-8158/4/2/51/pdf

Reference28 articles.

1. Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuum L.), Antioxidant Capacity, and Intestinal Bioaccessibility

2. Comparison of the Content of Bioactive Substances and the Inhibitory Effects against Rat Plasma Oxidation of Conventional and Organic Hot Peppers (Capsicum annuum L.)

3. Non-pungent functional food components in the water extracts of hot peppers

4. Drying temperature, endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice)

5. Characterization of Capsaicinoids and Antioxidants in Hot Peppers as Influenced by Hybrid and Harvesting Stage

Cited by 21 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. Effects of moisture content and packaging on color stability of red pepper (Capsicum annuum L.) powder;Food Science and Biotechnology;2024-06-18

2. Effect of packaging materials and storage duration on the functional quality of red hot peppers (Capsicum annum L.) pods;Heliyon;2024-06

3. Effect of storage on bioactivity of an Algerian spice “paprika”: optimization of phenolic extraction and study of antioxidant and antibacterial activities;Food Science and Biotechnology;2023-07-12

4. Impact of Humic Acid and some Pre and Post-Harvest Treatments in Improving Storage Behaviour of Hot Pepper Fruits (Capsicum annuum L.) Hybrid Barbarian F1;IOP Conference Series: Earth and Environmental Science;2023-07-01

5. Effects of packaging and temperature abuse on the quality of red pepper (Capsicum annuum L.) powder;Food Science and Biotechnology;2023-06-20

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