Influence of the heat treatment on the color of ground pepper (Capsicum annuum)
Red pepper (Capsicum annuum L.) is one of the most important vegetables in the world. The main ground pepper quality attributes are extractable color, surface color, qualitative and quantitative carotenoid content. In this work, the influence of heat treatment on ground pepper quality was investigat...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2007-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2007/1450-71880738053V.pdf |