Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper (<i>Capsicum annuum</i> L.)

Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper (<i>Capsicum annuum</i> L.)

Bell peppers (<i>Capsicum annuum</i> L.) in various stages of maturity are widely used in the diets of individuals and in the food industry; they are consumed both fresh and after thermal processing. However, every type of processing impacts the overall textural and bioactive characteris...

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Bibliographic Details
Main Authors: Remigiusz Olędzki, Joanna Harasym
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Molecules
Subjects:
bell pepper
steaming
roasting
microwave
<i>Capsicum annuum</i>
polyphenols
Online Access:https://www.mdpi.com/1420-3049/29/1/77

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