Stability of Paprika without Supplementary Antioxidants during Storage under Industrial Controlled Conditions-Reference-Cited by-同舟云学术

Stability of Paprika without Supplementary Antioxidants during Storage under Industrial Controlled Conditions

Published:2009-05-05 Issue:11 Volume:57 Page:4718-4723
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pérez-Gálvez Antonio¹,Hornero-Méndez Dámaso¹,Mínguez-Mosquera María Isabel¹

Affiliation:

1. Grupo de Química y Bioquímica de Pigmentos, Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Av. Padre García Tejero, 4, 41012-Sevilla, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf804058m

Reference31 articles.

1. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors

2. Characterization of Carotenoid High-Producing Capsicum annuum Cultivars Selected for Paprika Production

3. Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars (Capsicum annuum) and Processed Jalapeños

4. Changes in Phytochemical and Antioxidant Activity of Selected Pepper Cultivars (Capsicum Species) As Influenced by Maturity

5. Influence of the Industrial Drying Processes of Pepper Fruits(Capsicum annuum Cv. Bola) for Paprika on the Carotenoid Content

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