Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures

The maintenance of the quality and storage life of perishable fruits and vegetables is a major challenge for the food industry. In this study, the effects of different temperatures, packaging materials and storage time on the stability of capsaicinoids and antioxidants, such as total carotenoids, as...

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Detalles Bibliográficos
Autores principales: Iqbal, Qumer, Amjad, Muhammad, Asi, Muhammad Rafique, Ariño, Agustin, Ziaf, Khurram, Nawaz, Aamir, Ahmad, Tanveer
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302323/
https://www.ncbi.nlm.nih.gov/pubmed/28231189
http://dx.doi.org/10.3390/foods4020051

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302323/
https://www.ncbi.nlm.nih.gov/pubmed/28231189
http://dx.doi.org/10.3390/foods4020051

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