Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures.

Iqbal, Qumer; Amjad, Muhammad; Asi, Muhammad Rafique; Ariño, Agustin; Ziaf, Khurram; Nawaz, Aamir; Ahmad, Tanveer.

Afiliação

Iqbal Q; Institute of Horticultural Sciences, University of Agriculture, Faisalabad 38000, Pakistan. qumerhort@gmail.com.
Amjad M; Institute of Horticultural Sciences, University of Agriculture, Faisalabad 38000, Pakistan. amjaduaf@gmail.com.
Asi MR; Nuclear Institute for Agriculture and Biology (NIAB), Faisalabad 38000, Pakistan. asimuhammad@yahoo.co.uk.
Ariño A; Veterinary Faculty, University of Zaragoza, Zaragoza 50013, Spain. aarino@unizar.es.
Ziaf K; Institute of Horticultural Sciences, University of Agriculture, Faisalabad 38000, Pakistan. khurramziaf@uaf.edu.pk.
Nawaz A; Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan 60000, Pakistan. aamirkhan_74@hotmail.com.
Ahmad T; Institute of Horticultural Sciences, University of Agriculture, Faisalabad 38000, Pakistan. horticulture.tanveer@gmail.com.

Foods ; 4(2): 51-64, 2015 Mar 31.

Article em En | MEDLINE | ID: mdl-28231189