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NONENZYMATIC BROWNING IN DRIED RED PEPPER PRODUCTS

✍ Scribed by DONG SUN LEE; SUN KYUNG CHUNG; HYUN KU KIM; KIT L. YAM

Book ID: 111341450
Publisher: John Wiley and Sons
Year: 1991
Tongue: English
Weight: 387 KB
Volume: 14
Category: Article
ISSN: 0146-9428
DOI: 10.1111/j.1745-4557.1991.tb00056.x

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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