Corpus ID: 190816328

CAPSAICINOIDES Y COLOR EN CHILTEPIN (Capsicum annuum var. aviculare). EFECTO DEL PROCESO SOBRE SALSAS Y ENCURTIDOS CAPSAICINOIDS AND COLOR IN CHILTEPIN (Capsicum annuum var. aviculare). PROCESSING EFFECT ON SAUCES AND PICKLES

@inproceedings{Mart2010CAPSAICINOIDESYC,
  title={CAPSAICINOIDES Y COLOR EN CHILTEPIN (Capsicum annuum var. aviculare). EFECTO DEL PROCESO SOBRE SALSAS Y ENCURTIDOS CAPSAICINOIDS AND COLOR IN CHILTEPIN (Capsicum annuum var. aviculare). PROCESSING EFFECT ON SAUCES AND PICKLES},
  author={Yossi Mart},
  year={2010}
}
  • Yossi Mart
  • Published 2010
  • Chemistry
  • Color, pungency and capsaicin (C) and dihydrocapsaicin (DHC) content were determined in wild chiltep´ in (Capsicum annuum var. aviculare) fruits at the green and red stages of maturity. Red fruits contains more C (8.22 mg/g) and DHC (4.24 mg/g) than green ones (C, 4.24 mg/g; DHC, 0.53 mg/g, respectively). Sauces were also elaborated using a traditional process (PA) and those recommended for acidified foods (PAA). The effect of processing was also evaluated in sauces. Color of green chiltep´ in… CONTINUE READING

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