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Competition between the Processes of Biosynthesis and Degradation of Carotenoids during the Drying of Peppers

✍ Scribed by Minguez-Mosquera, M. I.; Jaren-Galan, M.; Garrido-Fernandez, J.

Book ID: 120300049
Publisher: American Chemical Society
Year: 1994
Tongue: English
Weight: 519 KB
Volume: 42
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf00039a008

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## Abstract The quantitative changes in the main carotenoids (capsorubin, capsanthin, β + 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 °C have been used. The total p