Stability of Paprika without supplementary antioxidants during storage under industrial controlled conditions.

@article{PrezGlvez2009StabilityOP,
  title={Stability of Paprika without supplementary antioxidants during storage under industrial controlled conditions.},
  author={Antonio P{\'e}rez-G{\'a}lvez and D{\'a}maso Hornero-M{\'e}ndez and Mar{\'i}a Isabel M{\'i}nguez-Mosquera},
  journal={Journal of agricultural and food chemistry},
  year={2009},
  volume={57 11},
  pages={4718-23}
}
Different quality parameters of paprika samples stored under controlled conditions (temperature 4 degrees C and relative humidity 70%) and without reconstitution of the antioxidant levels were analyzed. These included carotenoid composition, ASTA values (as specified by the American Spice Trade Association), fatty acid composition, and peroxide index, in order to determine the progress of autoxidative reactions and directly correlate the loss of carotenoid fraction with the development of… CONTINUE READING

References

Publications referenced by this paper.
Showing 1-10 of 29 references

Dependence of carotenoid content and temperaturetime regimes during the traditional slow drying of red pepper for paprika production at La Vera county

A. Pérez-Gálvez, D. Hornero-Méndez, M. I. Mı́nguez-Mosquera
Eur . Food Res . Technol . • 2005

Oxidation of cholesterol in mayonnaise during storage

A. Tenuta-Filho
Food Chem . • 2005

Influence of processing parameters on the drying of spice paprika

M. N. Ramesh, W. Wolf, D. Tevini, G. Jung
J . Sci . Food Agric . • 2002

Pigment change of freeze - dried carotenoid powder during storage

Y. C. Tang, B. C. Chen
Food Chem . • 2002

Enthalphy / Entropy compensation in food reactions

T. P. Labuza
J . Am . Oil Chem . Soc . • 2001

Participation of pepper seed in the stability of paprika carotenoids

A. Pérez-Gálvez, J. Garrido-Fernández, M. I. Mı́nguez-Mosquera
J . Food Eng . • 2001

Similar Papers

Loading similar papers…