Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno).

Topuz, Ayhan; Dincer, Cuneyt; Ozdemir, Kubra Sultan; Feng, Hao; Kushad, Mosbah

Topuz, Ayhan; Dincer, Cuneyt; Ozdemir, Kubra Sultan; Feng, Hao; Kushad, Mosbah.

Afiliación

Topuz A; Department of Food Engineering, University of Akdeniz, 07059 Antalya, Turkey. Electronic address: atopuz@akdeniz.edu.tr.
Dincer C; Department of Food Engineering, University of Akdeniz, 07059 Antalya, Turkey.
Ozdemir KS; Department of Food Engineering, University of Akdeniz, 07059 Antalya, Turkey.
Feng H; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
Kushad M; Department of Crop Sciences, University of Illinois at Urbana-Champaign, 1201 W. Gregory Drive Urbana, IL 61801, USA.

Food Chem ; 129(3): 860-5, 2011 Dec 01.

Article en En | MEDLINE | ID: mdl-25212310

Palabras clave

Capsaicinoids; Carotenoids; Drying; Paprika (Cv., Jalapeno); Retinol Activity Equivalent; Scoville Heat Unit

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem Año: 2011 Tipo del documento: Article Pais de publicación: Reino Unido

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