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Carotenoid loss in dried red pepper products

✍ Scribed by DONG SUN LEE; SYUNG K. CHUNG; KIT L. YAM

Book ID
108818329
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
365 KB
Volume
27
Category
Article
ISSN
0950-5423

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## Abstract The quantitative changes in the main carotenoids (capsorubin, capsanthin, Ξ² + χ‐carotene, zeaxanthin + lutein) of red pepper powder and dried red pepper during the storage have been investigated. Four drying temperature conditions such as 60, 70, 80 and 90 Β°C have been used. The total p