Paprika color quality inview of air and natural drying treatments.
Color, browning compounds formation and total carotenoids as indicator of paprika quality were investigated under air and natural drying processes. The data resulted from air drying experiments showed an inversely relationship between the progress in temperature (40, 60 and 80° C) and the paprika qu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1997-08-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/790 |