Quantitaive and qualitative changes associated with heat treatments in the carotenoid content of paprika oleoresins.


Quantitative changes in the red and yellow carotenoid pigment fractions of four paprika oleoresins were studied at four storage temperatures. At all four temperatures, there was an overall loss of pigmentation, which was more marked with increasing temperature. However, pigmentation loss was not qualitatively uniform. At temperatures below 60 degrees C, the… (More)


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