Enzymatic Treatment To Improve Extraction of Capsaicinoids and Carotenoids from Chili (Capsicum annuum) Fruits-Reference-Cited by-同舟云学术

Enzymatic Treatment To Improve Extraction of Capsaicinoids and Carotenoids from Chili (Capsicum annuum) Fruits

Published:2008-10-11 Issue:21 Volume:56 Page:10012-10018
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Salgado-Roman Manuel¹,Botello-Álvarez Enrique¹,Rico-Martínez Ramiro¹,Jiménez-Islas Hugo¹,Cárdenas-Manríquez Marcela¹,Navarrete-Bolaños José Luis¹

Affiliation:

1. Departamento de Ingeniería Química-Bioquímica, Instituto Tecnológico de Celaya, Avenida Tecnológico s/n, C.P. 38010, Celaya, Gto., Mexico

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf801823m

Reference21 articles.

1. Chemoprotective effects of capsaicin and diallyl sulfide against mutagenesis or tumorigenesis by vinyl carbamate and N-nitrosodiinethylamine

2. Analysis of Eight Capsaicinoids in Peppers and Pepper-Containing Foods by High-Performance Liquid Chromatography and Liquid Chromatography−Mass Spectrometry

3. Todd, G. N.,inventor; Kalamazoo Holdings, Inc. (Kalamazoo, MI), assignee.High temperature countercurrent solvent extraction ofCapsicumsolids. U.S. Patent 5,773,075, 1998.

4. Dull, B. J.,inventor; Pillsbury Co. (Minneapolis, MN), assignee.Treated peppers products having capsaicinoids removed. U.S. Patent 6,123,970, 2000.

5. Torres, L.,inventor; New Mexico Tech Research Foundation (Socorro, NM), assignee.Method of providing an essential oil extract of capsicum and the extract. U.S. Patent 6,919,095, 2005,

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