Correlation between ASTA units-carotenoid concentration in paprika. Prediction of the color stability during storage
Paprika obtained through the traditional process, from fruits dried in oak ovens, is stored at room temperature for 18 months. Samples are taken at 2-3 months time intervals and color quantity is evaluated, measuring it as ASTA units and carotenoid content. Values obtained from both measurements are...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2004-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/168 |