Article ID Journal Published Year Pages File Type
10541460 Food Chemistry 2011 6 Pages PDF
Abstract
► Both the carotenoids and capsaicinoids concentration of paprika was significantly changed by drying method. ► First study on the carotenoids, capsaicinoids, Retinol Activity Equivalent and Scoville Heat Unit of Jalapeno paprika. ► The highest carotenoids and capsaicinoids concentration retained in traditional drying method.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno)
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