Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage.
Food Chem
; 259: 65-72, 2018 Sep 01.
Article
em En
| MEDLINE
| ID: mdl-29680063
Palavras-chave
5-Hydroxymethylfurfural (PubChem CID: 237332); ABTS (diammonium salt) (PubChem CID: 5360881); Antioxidant capacity; Ascorbic acid (PubChem CID: 54670067); Blanching pretreatment; Capsaicin (PubChem CID: 1548943); Capsanthin (PubChem CID: 5281228); Capsorubin (PubChem CID: 5281229); DPPH free radical (PubChem CID: 2735032); Degradation kinetics; Paprika (PubChem CID: 11980947); Red pepper; Red pigment; Storage; Weibull model; Zeaxanthin (PubChem CID: 5280899); ß-Cryptoxanthin (PubChem CID: 5281235)
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Pigmentos Biológicos
/
Ácido Ascórbico
/
Capsicum
/
Armazenamento de Alimentos
/
Antioxidantes
Tipo de estudo:
Prognostic_studies
Idioma:
En
Ano de publicação:
2018
Tipo de documento:
Article