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Changes in the radical-scavenging activity of sliced red and green cabbages during storage

✍ Scribed by Chiho Myojin; Tomoko Yamaguchi; Hitoshi Takamura; Teruyoshi Matoba

Book ID
112011050
Publisher
IOS Press
Year
2004
Tongue
English
Weight
35 KB
Volume
21
Category
Article
ISSN
0951-6433

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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