Supercritical CO2 and Subcritical Propane Extraction of Pungent Paprika and Quantification of Carotenoids, Tocopherols, and Capsaicinoids-Reference-Cited by-同舟云学术

Supercritical CO2 and Subcritical Propane Extraction of Pungent Paprika and Quantification of Carotenoids, Tocopherols, and Capsaicinoids

Published:2001-05-09 Issue:6 Volume:49 Page:2761-2766
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gnayfeed M. H.¹,Daood H. G.¹,Illés V.¹,Biacs P. A.¹

Affiliation:

1. Central Food Research Institute, Herman Ottó u. 15, 1022 Budapest, Hungary, and Department of Chemical Engineering, University of Veszprém, Egyetem u. 10, 8201 Veszprém, Hungary

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf001292q

Reference20 articles.

1. Factors affecting stability of colored substances in paprika powders

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

3. Capsicum — production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences

4. Capsaicin in hot chili pepper: Carcinogen, co-carcinogen or anticarcinogen?

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